Relationships between Ultimate pH and Microbial, Chemical, and Physical Characteristics of Vacuum-Packaged Pork Loins
Author:
Publisher
Wiley
Subject
Food Science
Reference41 articles.
1. POSTMORTEM CHANGES IN MUSCLE
2. Some Properties of the Fibrillar Proteins of Normal and Watery Pork Muscle
3. Comparison of shelf life of vacuum-packed pork and beef
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