Access the full text.
Sign up today, get unlimited access with DeepDyve Pro!
. Maddock 2006b. Effects of pH-enhancement on chunked and formed hams processed from pale , average , and dark colored muscles. http://www.meatscience.org/Pubs/rmcarchv/2006/presentations/RMC06_Abstracts.PDF ...
Access the full text.
Sign up today, get unlimited access with DeepDyve Pro!