Biochemical Properties of Pork and Their Relationship to Quality II. Intramuscular Fata,b
- 1 January 1964
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 29 (1), 70-74
- https://doi.org/10.1111/j.1365-2621.1964.tb01696.x
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Factors Influencing Quality in Pork. B. Commercially Cured Bacona,bJournal of Food Science, 1963
- EFFECT OF DEGREE OF FINISH ON DIFFERENCES IN QUALITY FACTORS OF BEEFJournal of Food Science, 1958