Effects of ultrarapid chilling and ageing on length of sarcomeres, and tenderness of pork
- 1 January 1992
- journal article
- Published by Elsevier in Meat Science
- Vol. 32 (2) , 161-171
- https://doi.org/10.1016/0309-1740(92)90103-b
Abstract
No abstract availableKeywords
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