EFFECT OF FROZEN STORAGE AND PROTECTIVE WRAP UPON THE COOKING LOSSES, PALATABILITY, AND RANCIDITY OF FRESH AND CURED PORK CUTS
- 1 March 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (2) , 187-192
- https://doi.org/10.1111/j.1365-2621.1980.tb02573.x
Abstract
No abstract availableThis publication has 17 references indexed in Scilit:
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