Sensory characteristics of cooked pork loin as affected by nucleotide content and post-mortem meat quality

Meat Science

Volumn 51, Issue 1, 1999, Pages 53-59

  Flores, M ^a   Armero, E ^a   Aristoy, M C ^a   Toldra, F ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0042351125     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(98)00097-7     Document Type: Article

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