Effect of porcine somatotropin, stress susceptibility, and final end point of cooking on the sensory, physical, and chemical properties of pork loin chops
Boles, J. A., Parrish, F. C., Skaggs, C. L., Christian, L. L.Volume:
69
Journal:
Journal of Animal Science
DOI:
10.2527/1991.6972865x
Date:
July, 1991
File:
PDF, 502 KB
1991