Keyword [Hot-boned pork] Result: 1 - 3 | Page: 1 of 1 1.  Study On Edible Quality Of Hot-Boned Pork And Construction Predictive Model Of Specific Spoilage Organisms 2.  Microflora Changes Of Hot-Boned Pork During Storage And Establishment Of Predictive Model Of Enterobacteriaceae 3.  Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties   <<First  <Prev  Next>  Last>>  Jump to

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