EFFECTS OF DIFFERENT FREEZING RATES AND THAWING RATES ON THE MANUFACTURING PROPERTIES AND STRUCTURE OF PORK

Author: YU X.L.   LI X.B.   ZHAO L.   XU X.L.   MA H.J.   ZHOU G.H.   BOLES J.A.  

Publisher: Blackwell Publishing

ISSN: 1046-0756

Source: Journal of Muscle Foods, Vol.21, Iss.2, 2010-04, pp. : 177-196

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