A Comparison of Methods to Detect Pork Quality 24 Hours Post Mortem from Measurements Made Within One Hour of Slaughter
- 1 July 1984
- journal article
- editorial
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 17 (3), 143-146
- https://doi.org/10.1016/s0315-5463(84)72503-x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- Postmortem Development of Paleness in Pork LoinsCanadian Institute of Food Science and Technology Journal, 1981
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- A Method for Determining Press Fluid in Cooked BeefJournal of Food Science, 1963