The influence of the rate of pH decline on the rate of...

Meat Science 2003 Vol. 65; Iss. 2

The influence of the rate of pH decline on the rate of ageing for pork. I: interaction with method of suspension

Melissa P. Rees, Graham R. Trout, Robyn D. Warner
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Volume:
65
Year:
2003
Language:
english
DOI:
10.1016/s0309-1740(02)00284-x
File:
PDF, 457 KB
english, 2003
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