May 30, 2017
The objective of the project was to develop an approach to use Raman spectroscopy to predict sensory quality of fresh pork loins. Pork loins (n=200) were selected during fabrication on seven...March 17, 2014
Recent observations and evidence have supported the conclusion that rapid chilling (deep chilling) of pork carcasses in commercial processing plants has the potential to decrease pork tenderness....August 1, 2007
July 1, 2002
June 10, 2002
March 12, 2001
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