EFFECTS OF DIFFERENT FREEZING RATES AND THAWING RATES ON THE MANUFACTURING PROPERTIES AND STRUCTURE OF PORK.
| Autor: | YU, X. L.1, LI, X. B.1, ZHAO, L.1, XU, X. L.2, MA, H. J.1, ZHOU, G. H.2 ghzhou@njau.edu.cn, BOLES, J. A.3 |
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| Zdroj: | Journal of Muscle Foods. Apr2010, Vol. 21 Issue 2, p177-196. 20p. 2 Black and White Photographs, 6 Charts, 4 Graphs. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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