The influence of time of curing post mortem on the diffusion of brine and corresponding changes in M. longissimus dorsi of pigs
R. Rahelić, L. Jovanović, V. Crkvenjakov and M. Stefanović
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
The influence of time of curing post mortem on the diffusion of brine and corresponding changes in M. longissimus dorsi of pigs
R. Rahelić, L. Jovanović, V. Crkvenjakov and M. Stefanović