Open AccessComparison of Pork Quality by Different Postmortem pH24 Values
Publication year - 2002
Publication title -
han'gug dongmul jawon gwahag hoeji/han-guk dongmul jawon gwahak hoeji/journal of animal science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.457
H-Index - 6
eISSN - 2055-0391
pISSN - 1598-9429
DOI - 10.5187/jast.2002.44.2.233
Subject(s) - chewiness , food science , water holding capacity , tenderness , chemistry , biology