Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins

Published 2018 View Full Article

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Title
Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 139, Issue -, Pages 162-170
Publisher
Elsevier BV
Online
2018-02-01
DOI
10.1016/j.meatsci.2018.01.024

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