MUSCLE QUALITY, COOKING METHOD AND AGING VS. PALATABILITY OF PORK LOIN CHOPS
- 1 March 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (3), 536-538
- https://doi.org/10.1111/j.1365-2621.1973.tb01475.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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