Processing Properties of Pork as Affected by Electrical Stimulation, Post‐Slaughter Chilling and Muscle Group
- 1 January 1983
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 48 (1), 150-151
- https://doi.org/10.1111/j.1365-2621.1983.tb14810.x
Abstract
No abstract availableThis publication has 17 references indexed in Scilit:
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