A comparison of wiltshire cured pre-rigor and conventionally chilled pork cuts with additional curing agents
H. Walsh, A. Massafra, I. Casey, T. Kenny and J. Kerry
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
A comparison of wiltshire cured pre-rigor and conventionally chilled pork cuts with additional curing agents
H. Walsh, A. Massafra, I. Casey, T. Kenny and J. Kerry