Strategies to eliminate atypical flavours and aromas in sow loins. I. Optimization of sodium tripolyphosphate, sodium bicarbonate, and injection level
Sindelar, Jeffery J, Prochaska, Fred, Britt, Jason, Smith, Gordon L, Miller, Rhonda K, Templeman, Robert, Osburn, Wesley N
Published in Meat science (01.12.2003)
Published in Meat science (01.12.2003)
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