Abstract
56. Impacts of ageing and cooking temperature on cook loss, Warner-bratzler peak shear force, and protein denaturation of pork Longissimus thoracic et lumborum
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Published version (
Free)
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
