Functional Properties of Pre-rigor Pork: Hot vs Cold Processing of Cooked Shoulders and Hams

✍ Scribed by RIËTTE L. J. M. VAN LAACK; FRANS J. M. SMULDERS; PIET S. VAN ROON

• Book ID: 108813925
• Publisher: Institute of Food Technologists
• Year: 1989
• Tongue: English
• Weight: 591 KB
• Volume: 54
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1989.tb03068.x