Influence of cutting methods and heat treatment on selected technological properties and structure of pork longissimus thoracis et lumborum muscle
T. Szmańko, T. Lesiów, Y. L. Xiong, A. Berlińska, K. Marycz and A. Krzyś, Meat Sci., 2021, 171, 108280.
- DOI:
http://dx.doi.org/https://doi.org/10.1016/j.meatsci.2020.108280
