Cite
HARVARD Citation
Choi, E. et al. (2017). Effect of tempering methods on quality changes of pork loin frozen by cryogenic immersion. Meat science. pp. 69-76. [Online].
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Choi, E. et al. (2017). Effect of tempering methods on quality changes of pork loin frozen by cryogenic immersion. Meat science. pp. 69-76. [Online].