Changes in Sensory, Physical and Chemical Properties of Vacuum-Packed Pork Loins during the Prolonged Conditioning at 4°C
OKUMURA, Tomoyuki, INUZUKA, Yusuke, NISHIMURA, Toshihide, ARAI, SoichiVolume:
67
Year:
1996
Journal:
Nihon Chikusan Gakkaiho
DOI:
10.2508/chikusan.67.360
File:
PDF, 537 KB
1996