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Technical note: The effect of curing and maturing of bacon on muscle pH
Author(s) -
GALLWEY W. J.,
TARRANT P. V.
Publication year - 1978
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1978.tb00788.x
Subject(s) - citation , library science , computer science