Weight Loss and Sensory Attributes of Temperature Conditioned and Electrically Stimulated Hot Processed Pork
- 1 November 1985
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 50 (6) , 1568-1570
- https://doi.org/10.1111/j.1365-2621.1985.tb10535.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
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- Prevention of Pale, Soft, Exudative Porcine Muscle Through Partial Freezing with Liquid Nitrogen Post‐MortemaJournal of Food Science, 1964
- DEGREE OF MUSCULAR CONTRACTION AS A FACTOR IN TENDERNESS OF BEEFJournal of Food Science, 1960