Impact of the hydrodyne process on tenderness of pork

Impact of the hydrodyne process on tenderness of pork

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Detalles Bibliográficos
Publicado en:	Special Circular : Ohio Agricultural Research and Development Center
Autor principal:	Moeller, S.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Special Circular : Ohio Agricultural Research and Development Center no. 172 (1999), p. 44-49
Materias:	Alimentos Carne de cerdo Ternura Procesamiento Tecnología
Publicación relacionada:	Contenido en: Special Circular : Ohio Agricultural Research and Development Center

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