The effect of high post-mortem temperature on the development of pale, soft and exudative pork: Interaction with ultimate pH
- 31 December 1994
- journal article
- Published by Elsevier in Meat Science
- Vol. 37 (1) , 133-147
- https://doi.org/10.1016/0309-1740(94)90150-3
Abstract
No abstract availableKeywords
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