Preslaughter resting and hot-fat trimming effects on the incidence of pale, soft and exudative (PSE) pork and ham processing characteristics

✍ Scribed by B.L Owen; J.L Montgomery; C.B Ramsey; M.F Miller

• Book ID: 117497462
• Publisher: Elsevier Science
• Year: 2000
• Tongue: English
• Weight: 137 KB
• Volume: 54
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/s0309-1740(99)00083-2