INFLUENCE OF pH AT 24 H POSTMORTEM ON QUALITY CHARACTERISTICS OF PORK LOINS AGED 45 DAYS POSTMORTEM.
| Autor: | Andrews, B. S.1, Hutchison, S.1, Unruh, J. A.1 junruh@ksu.edu, Hunt, M. C.1, Boyer Jr., J. E.2, Johnson, R. C.3 |
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| Zdroj: | Journal of Muscle Foods. Oct2007, Vol. 18 Issue 4, p401-419. 19p. 3 Charts. |
| Databáze: | Academic Search Ultimate |
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