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EFFECTS OF FROZEN STORAGE, COOKING METHOD AND MUSCLE QUALITY ON ATTRIBUTES OF PORK LOINS
Author(s) -
FLYNN ANN W.,
BRAMBLETT VIANNA D.
Publication year - 1975
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1975.tb12544.x
Subject(s) - food science , quality (philosophy) , chemistry , business , epistemology , philosophy