Effects of freezing method, length of frozen storage and cookery from the thawed or frozen state on palatability characteristics of pork.

@article{Berry1971EffectsOF,
  title={Effects of freezing method, length of frozen storage and cookery from the thawed or frozen state on palatability characteristics of pork.},
  author={Bonnie Berry and Gary C. Smith and Joann Spencer and Geofred Kr{\"o}ning},
  journal={Journal of animal science},
  year={1971},
  volume={32 4},
  pages={636-40}
}

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