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Processing Characteristics of Porcine Muscle Related to pH and Temperature During Rigor Mortis Development and to Gross Morphology 24 hr Post-Mortem
R. N. SAYRE, BARBARA KIERNAT, E. J. BRISKEYVolume:
29
Year:
1964
Language:
english
Pages:
7
DOI:
10.1111/j.1365-2621.1964.tb01714.x
File:
PDF, 557 KB
english, 1964