The effect of brine injection level on the physical properties and sensory acceptability of pork loins
Z. Kühn, C. Bothma, P. E. Strydom, C. J. Hugo and Arno Hugo
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
The effect of brine injection level on the physical properties and sensory acceptability of pork loins
Z. Kühn, C. Bothma, P. E. Strydom, C. J. Hugo and Arno Hugo