CHEMICAL CONSTITUENTS, PHYSICAL PROPERTIES, AND PALATABILITY OF FROZEN PORK a
- 1 January 1952
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 17 (1-6), 409-418
- https://doi.org/10.1111/j.1365-2621.1952.tb16781.x
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- ACTION OF ENZYMES AT LOW TEMPERATURES 1Journal of Food Science, 1938