Varying the temperature of the liquid used for high-pressure processing of prerigor pork: effects on fresh pork quality, myofibrillar protein solubility, and frankfurter textural properties
| Image |  |
|---|---|
| Description | scientific article published on 10 November 2011 |
| Author/s |
author: John Killefer |
| Publication date | November 10, 2011 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |