Effect of high pressure processing, temperature, and storage on the color of pork Longissimus dorsi
K. H. Bak, V. Orlien, A.H. Karlsson and G. Lindahl
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Effect of high pressure processing, temperature, and storage on the color of pork Longissimus dorsi
K. H. Bak, V. Orlien, A.H. Karlsson and G. Lindahl