Correlations of blood lactate content at exsanguination to objective and subjective tenderness of pork loin
J.H. Choe, Y.M. Choi, K.C. Jung, J.M. Kim, K.C. Hong and B.C. Kim
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Correlations of blood lactate content at exsanguination to objective and subjective tenderness of pork loin
J.H. Choe, Y.M. Choi, K.C. Jung, J.M. Kim, K.C. Hong and B.C. Kim