The influence of slaughter weight on the stability of pork sides in frozen storage
- 1 October 1973
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 24 (10), 1299-1304
- https://doi.org/10.1002/jsfa.2740241020
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- Carbonyls in Oxidizing Fat. 11. The Effect of the Pro-oxidant Activity of Sodium Chloride on Pork TissueJournal of Food Science, 1968