The relationship between CIE L* and pH at 1 day postmortem in porcine semimembranosus muscles harvested from national pork development hogs
M.W. Schilling, N.G. Marriott and H. Wang
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
The relationship between CIE L* and pH at 1 day postmortem in porcine semimembranosus muscles harvested from national pork development hogs
M.W. Schilling, N.G. Marriott and H. Wang