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Effects of Packaging and Processing Procedures on the Quality and Shelf Life of Fresh Pork Loins

✍ Scribed by DAVID F. WEAKLEY; FLOYD K. McKEITH; PETER J. BECHTEL; SCOTT E. MARTIN; DAVID L. THOMAS

Book ID: 108811398
Publisher: Institute of Food Technologists
Year: 1986
Tongue: English
Weight: 391 KB
Volume: 51
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1986.tb11109.x

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