Effects of Time Postmortem of Electrical Stimulation and Postmortem Chilling Method on Pork Quality and Palatability Traits

✍ Scribed by D. D. CRENWELGE; R. N. TERRELL; T. R. DUTSON; G. C. SMITH; Z. L. CARPENTER

• Book ID: 108810669
• Publisher: Institute of Food Technologists
• Year: 1984
• Tongue: English
• Weight: 250 KB
• Volume: 49
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1984.tb13733.x