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In utero heat stress alters objective color measures and consumer perception of cured hams on days 30, 60, 90, and 120 of a shelf life study
Wilmoth, T.A., Callahan, Z., Wiegand, B.Volume:
101
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2014.09.087
Date:
March, 2015
File:
PDF, 42 KB
english, 2015