Processing Properties of Pork as Affected by Electrical Stimulation, Post-Slaughter Chilling and Muscle Group

✍ Scribed by R. L. SWASDEE; R. N. TERRELL; T. R. DUTSON; D. D. CRENWELGE; G. C. SMITH

• Book ID: 108806207
• Publisher: Institute of Food Technologists
• Year: 1983
• Tongue: English
• Weight: 307 KB
• Volume: 48
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1983.tb14810.x