Cryogenic chilling of pork carcasses: Effects on muscle quality, bacterial populations and palatability
- 1 January 1991
- journal article
- Published by Elsevier in Meat Science
- Vol. 29 (1) , 1-16
- https://doi.org/10.1016/0309-1740(91)90018-l
Abstract
No abstract availableKeywords
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