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Meat Science

Volumn 24, Issue 2, 1988, Pages 85-126

A review of the relationships of pH with physical aspects of pork quality

(2) Bendall, J R a Swatland, H J b

a Department of Food Science University of Guelph ^* (United Kingdom)

b UNIVERSITY OF GUELPH (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 45549117556 PISSN: 03091740 EISSN: None Source Type: Journal
DOI: 10.1016/0309-1740(88)90052-6 Document Type: Article

Times cited : (262)

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