Sensory characteristics of cooked pork loin as affected by nucleotide content and post-mortem meat quality

  1. Flores, M.
  2. Armero, E.
  3. Aristoy, M.-C.
  4. Toldra, F.
Journal:
Meat Science

ISSN: 0309-1740

Year of publication: 1999

Volume: 51

Issue: 1

Pages: 53-59

Type: Article

DOI: 10.1016/S0309-1740(98)00097-7 GOOGLE SCHOLAR
Data source: Scopus