Prevention of Pale, Soft, Exudative Porcine Muscle Through Partial Freezing with Liquid Nitrogen Post-Mortem

✍ Scribed by L. L. BORCHERT; E. J. BRISKEY

• Book ID: 108797020
• Publisher: Institute of Food Technologists
• Year: 1964
• Tongue: English
• Weight: 896 KB
• Volume: 29
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1964.tb01719.x