Československá hygiena 1983, 28(10):551-556

Objective evaluation of the quality of pork with an atypical course of maturing processes

J. Budig

Keywords: meat; swine; food inspection; hydrogen-ion concentration; animal experimentation

Published: October 1, 1983  Show citation

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Budig J. Objective evaluation of the quality of pork with an atypical course of maturing processes. Československá hygiena. 1983;28(10):551-556.
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