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Reduced objective color in fresh ground pork and pork sausage product from barrows subjected to in utero heat stress
Peckman, T., Martin, M., Spencer, C., Shane, M., Callahan, Z., Wiegand, B., Wilmoth, T.A.Volume:
101
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2014.09.088
Date:
March, 2015
File:
PDF, 57 KB
english, 2015