An NMR-based investigation on two different strategies for improving pH24h, WHC and juiciness in pork: rapid chilling and pelvic suspension
H.C. Bertram and M.D. Aaslyng
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
An NMR-based investigation on two different strategies for improving pH24h, WHC and juiciness in pork: rapid chilling and pelvic suspension
H.C. Bertram and M.D. Aaslyng