INFLUENCE OF pH AT 24 H POSTMORTEM ON QUALITY CHARACTERISTICS OF PORK LOINS AGED 45 DAYS POSTMORTEM
- 1 October 2007
- journal article
- Published by Wiley in Journal of Muscle Foods
- Vol. 18 (4), 401-419
- https://doi.org/10.1111/j.1745-4573.2007.00095.x
Abstract
No abstract availableKeywords
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