Cite
HARVARD Citation
Kim, H. et al. (2018). Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins. Meat science. pp. 162-170. [Online].
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Kim, H. et al. (2018). Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins. Meat science. pp. 162-170. [Online].