The effects of differences in inherent muscle quality and frozen storage on the flavor and texture profiles of pork loin roasts
- 1 January 1990
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 27 (4) , 305-327
- https://doi.org/10.1016/0309-1740(90)90068-h
Abstract
No abstract availableThis publication has 27 references indexed in Scilit:
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