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Effects of low temperature cooking methods and holding times on selected quality attributes of cooked pork longissimus dorsi
Li, He, Sun, Da-Wen, Han, Zhong, Yu, Xu-CongLanguage:
english
Journal:
Journal of Food Process Engineering
DOI:
10.1111/jfpe.12585
Date:
July, 2017
File:
PDF, 501 KB
english, 2017