Processing Characteristics of Porcine Muscle Related to pH and Temperature During Rigor Mortis Development and to Gross Morphology 24 hr Post‐Mortema,b,c
- 1 March 1964
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 29 (2) , 175-181
- https://doi.org/10.1111/j.1365-2621.1964.tb01714.x
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
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