Changes in Sensory, Physical and Chemical Properties of Vacuum-Packed Pork Loins during the Prolonged Conditioning at 4°C

OKUMURA, T., INUZUKA, Y., NISHIMURA, T., & ARAI, S. (1996). Changes in Sensory, Physical and Chemical Properties of Vacuum-Packed Pork Loins during the Prolonged Conditioning at 4°C. Nihon Chikusan Gakkaiho, 67(4), 360–367. https://doi.org/10.2508/chikusan.67.360