Strategies to eliminate atypical aromas and flavors in sow loins. II. Consumer acceptance of loins marinated with sodium tripolyphosphate and sodium bicarbonate
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Published in | Meat science Vol. 65; no. 4; pp. 1223 - 1230 |
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Main Authors | , , , , |
Format | Journal Article |
Language | English |
Published |
2003
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Subjects | |
Online Access | Get full text |
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ISSN: | 0309-1740 1873-4138 |
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