Effect of tempering methods on quality changes of pork loin...

Meat Science 2017 / 02 Vol. 124

Effect of tempering methods on quality changes of pork loin frozen by cryogenic immersion

Choi, Eun Ji, Park, Hae Woong, Chung, Young Bae, Park, Sung Hoon, Kim, Jin Se, Chun, Ho Hyun
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Volume:
124
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2016.11.003
Date:
February, 2017
File:
PDF, 1.54 MB
english, 2017
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