Open AccessChemical, physical and sensory characteristics of ground and comminuted pork with various fat levels and corn milling secondary products
Author(s) -
Cheryll A. Reitmeier
Publication year - 2018
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31274/rtd-180813-8844
Subject(s) - sensory system , food science , agricultural engineering , chemistry , engineering , psychology , cognitive psychology