EFFECTS OF INHERENT MUSCLE QUALITY DIFFERENCES UPON THE PALATABILITY AND COOKING PROPERTIES OF VARIOUS FRESH, CURED AND PROCESSED PORK PRODUCTS

✍ Scribed by L.E. JEREMIAH

• Book ID: 111341239
• Publisher: John Wiley and Sons
• Year: 1986
• Tongue: English
• Weight: 490 KB
• Volume: 9
• Category: Article
• ISSN: 0146-9428
• DOI: 10.1111/j.1745-4557.1986.tb00798.x