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Developing a cuts-based system to improve consumer acceptability of pork: Impact of gender, ageing period, endpoint temperature and cooking method
Channon, H.A., D'Souza, D.N., Dunshea, F.R.Volume:
121
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2016.06.011
Date:
November, 2016
File:
PDF, 351 KB
english, 2016