Tenderness of pork muscles as influenced by chilling rate and altered carcass suspension
- 1 January 1987
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 21 (4), 275-286
- https://doi.org/10.1016/0309-1740(87)90064-7
Abstract
No abstract availableThis publication has 26 references indexed in Scilit:
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