Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure

Author： Aaslyng M.D.   Bejerholm C.   Ertbjerg P.   Bertram H.C.   Andersen H.J.  

Publisher： Elsevier

ISSN： 0950-3293

Source： Food Quality and Preference, Vol.14, Iss.4, 2003-06, pp. : 277-288

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