Physical and sensory attributes of hot-processed and conventionally chilled hams and bellies from electrically stimulated and non-stimulated pork carcasses

✍ Scribed by Wiley, E.L.; Reagan, J.O.; Abu-Baker, A.; Carpenter, J.A.; Reynolds, A.E.; Miller, M.F.

• Book ID: 122842946
• Publisher: Elsevier Science
• Year: 1988
• Tongue: English
• Weight: 445 KB
• Volume: 24
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/0309-1740(88)90054-X