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Professor Duane S. Boning,Department of Electrical Engineering and Computer Science,Massachusetts Institute of Technology(图)
Professor Duane S. Boning Department of Electrical Engineering and Computer Science Massachusetts Institute of Technology
2014/9/24
Effects of boning method and postmortem aging on meat quality characteristics of pork loin
aging boning palatability pork vacuum packaging.
2012/8/13
This work investigated the effects of boning method and postmortem aging on pork loin color, shearing value and sensory attributes. Two experiments were assigned. In Experiment I, 30 Chinese native bl...