Low temperature cooking of pork meat — Physicochemical and sensory aspects
Becker, André, Boulaaba, Annika, Pingen, Sylvia, Krischek, Carsten, Klein, GünterVolume:
118
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2016.03.026
Date:
August, 2016
File:
PDF, 389 KB
english, 2016