Changes in sensory, physical and chemical properties of vacuum-packed pork loins during the prolonged conditioning at 4℃

• OKUMURA T

収録刊行物

• Anim. Sci. Technol. (Jpn.)

  Anim. Sci. Technol. (Jpn.) 67 360-367, 1996

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• CRID: 1573105975439136128
• NII論文ID: 10021727092
• データソース種別:
  • CiNii Articles