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