Objective and Subjective Quality Characteristics of Pork Longissimus Muscle as a Function of the Ultimate pH

Published 2012 View Full Article

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Title
Objective and Subjective Quality Characteristics of Pork Longissimus Muscle as a Function of the Ultimate pH
Authors
Keywords
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Journal
Korean Journal for Food Science of Animal Resources
Volume 29, Issue 6, Pages 685-694
Publisher
Korean Society for Food Science of Animal Resources
Online
2012-08-20
DOI
10.5851/kosfa.2009.29.6.685
References
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