QUALITY OF PORK IN RELATION TO RATE OF pH CHANGE POST MORTEM
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1959.tb17325.x/fullpdf
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5. 5. E. H. Callow, The electrical resistance of muscular tissue and its relation to curing . Arm. Rept. Food Invest. Bd., 57 -61 (1935 ).
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