The influence of inherent muscle quality upon the storage life of chilled pork stored in CO2 at −1.5 °C
- 1 January 1995
- journal article
- Published by Elsevier in Food Research International
- Vol. 28 (1) , 51-59
- https://doi.org/10.1016/0963-9969(95)93331-n
Abstract
No abstract availableKeywords
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