The effects of curing and drying on the muscle fiber, sarcomere and tenderness of rehydrated and cooked chevon
M.G. Bulatao, E.P. Supangco and N.P. Roxas
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
The effects of curing and drying on the muscle fiber, sarcomere and tenderness of rehydrated and cooked chevon
M.G. Bulatao, E.P. Supangco and N.P. Roxas