The influence of ultimate pH and intramuscular fat content on pork tenderness and tenderization (Q73543064)
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scientific article published on 01 February 2001
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | The influence of ultimate pH and intramuscular fat content on pork tenderness and tenderization |
scientific article published on 01 February 2001 |
Statements
The influence of ultimate pH and intramuscular fat content on pork tenderness and tenderization (English)
R L van Laack
S G Stevens