Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties
Emma Chiavaro, Massimiliano Rinaldi, Elena Vittadini, Davide BarbantiVolume:
93
Year:
2009
Language:
english
Pages:
8
DOI:
10.1016/j.jfoodeng.2009.01.010
File:
PDF, 396 KB
english, 2009