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Processing Characteristics of Porcine Muscle Related to pH and Temperature During Rigor Mortis Development and to Gross Morphology 24 hr Post-Mortem
✍ Scribed by R. N. SAYRE; BARBARA KIERNAT; E. J. BRISKEY
- Book ID
- 108797017
- Publisher
- Institute of Food Technologists
- Year
- 1964
- Tongue
- English
- Weight
- 557 KB
- Volume
- 29
- Category
- Article
- ISSN
- 0022-1147
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