The effect of phosphate level and tumbling time on hot and cold boned cured pigmeat products
A. Massafra, I. Casey, H. Walsh, J. Hayes, D. Keenan, T. Kenny and J. Kerry
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
The effect of phosphate level and tumbling time on hot and cold boned cured pigmeat products
A. Massafra, I. Casey, H. Walsh, J. Hayes, D. Keenan, T. Kenny and J. Kerry