Myoglobin Content and Color of Raw Pork Loin Roasts as...

Journal of Animal Science 1973 / 12 Vol. 37; Iss. 6

Myoglobin Content and Color of Raw Pork Loin Roasts as Affected by Freezing at Two Rates2

Nocito, Jane S., Bayne, Barbara H., Penfield, Marjorie P., Meyer, Bernadine H.
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Volume:
37
Language:
english
Journal:
Journal of Animal Science
DOI:
10.2527/jas1973.3761339x
Date:
December, 1973
File:
PDF, 388 KB
english, 1973
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