Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins
Hyun‐Wook Kim(Gyeongsang National University), Yuan H. Brad Kim(Purdue University West Lafayette), Jin‐Kyu Seo(Gyeongsang National University), Derico Setyabrata(University of Arkansas at Fayetteville), Ji‐Han Kim(Purdue University West Lafayette)
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