The effect of cooking conditions on the eating quality of pork
- 1 January 1995
- journal article
- Published by Elsevier in Meat Science
- Vol. 40 (2), 127-135
- https://doi.org/10.1016/0309-1740(94)00051-8
Abstract
No abstract availableKeywords
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- Temperature‐dependent cooking toughness in beefJournal of the Science of Food and Agriculture, 1974