EFFECT OF POSTMORTEM AGING AND HYDRODYNAMIC PRESSURE PROCESSING ON PORK LOIN QUALITY

Author: BOWKER B.C.   LIU M.N.   EASTRIDGE J.S.   CALLAHAN J.A.   PAROCZAY E.W.   SOLOMON M.B.  

Publisher: Blackwell Publishing

ISSN: 1046-0756

Source: Journal of Muscle Foods, Vol.21, Iss.2, 2010-04, pp. : 379-398

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Abstract