Moisture Losses During Chilling from the Skin Surface of Scalded Pork Carcasses

✍ Scribed by C. E. SCHAEFER-ZEIDLER; M. D. JUDGE; E. D. ABERLE

• Book ID: 108806066
• Publisher: Institute of Food Technologists
• Year: 1983
• Tongue: English
• Weight: 277 KB
• Volume: 48
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1983.tb09229.x