The effects of high pressure processing on pork quality, palatability, and further processed products

C. M. Souza, D. D. Boler, D. L. Clark, L. W. Kutzler, S. F. Holmer, J. W. Summerfield, J. E. Cannon, N. R. Smit, F. K. McKeith, J. Killefer

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Food Science