QUALITY OF PORK IN RELATION TO RATE OF pH CHANGE POST MORTEM
- 1 November 1959
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 24 (6) , 711-727
- https://doi.org/10.1111/j.1365-2621.1959.tb17325.x
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
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