SENSORY PROPERTIES OF PORK, AS INFLUENCED BY COOKING TEMPERATURE AND BREED
Open Access
- 1 April 1986
- journal article
- research article
- Published by Wiley in Journal of Food Quality
- Vol. 9 (2) , 89-105
- https://doi.org/10.1111/j.1745-4557.1986.tb00779.x
Abstract
No abstract availableThis publication has 18 references indexed in Scilit:
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