The effects of high pressure processing on pork quality, palatability, and further processed products.
Souza, C M⋅Boler, D D⋅Clark, Dan⋅Kutzler, L W⋅Holmer, S F⋅Summerfield, J W⋅Cannon, J E⋅Smit, N R⋅McKeith, F K and Killefer, J
Meat science, vol. 87, (no. 4), pp. 419-27, 2011/Apr. | Journal Article