Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure - Concepedia

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Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure

469

Citations

26

References

2003

Year

Margit Dall Aaslyng, C. Bejerholm, Per Ertbjerg, Hanne Christine Bertram, Henrik J. Andersen

Food Quality and Preference

Cooking ProcedureCooking LossMeat PackagingMeat QualityFood QualityFood SafetyHealth Sciences

References

	Year	Citations

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