Prediction of cooking loss of pork belly using quality properties of pork loin
Author:
Funder
Rural Development Administration
Publisher
Elsevier BV
Subject
Food Science
Reference25 articles.
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3. Consumer perceptions of pork in Denmark, Norway and Sweden;Bryhni;Food Quality and Preference,2002
4. Characteristics of pork belly consumption in South Korea and their health implication;Choe;Journal of Animal Science and Technology.,2015
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