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

Research output: Contribution to journalArticlepeer-review

Fingerprint

Dive into the research topics of 'The effects of high pressure processing on pork quality, palatability, and further processed products'. Together they form a unique fingerprint.

Agriculture & Biology

Medicine & Life Sciences