Effects of hot water and lactic acid treatment of pork carcass prior to cooling on microbial and ultimate pork quality
S-H. Moon, H-S. Yang, Y-H. Hwang, N-J. Sung, G-B. Park and S-T. Joo
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Effects of hot water and lactic acid treatment of pork carcass prior to cooling on microbial and ultimate pork quality
S-H. Moon, H-S. Yang, Y-H. Hwang, N-J. Sung, G-B. Park and S-T. Joo