The Optimization of the Tempering Process for a Pork Belly Product on the Basis of Physical Property Simulation

The Optimization of the Tempering Process for a Pork Belly Product on the Basis of Physical Property Simulation

Bibliographic Details
Main Author:	Shan, Shengyue
Language:	English
Published:	The Ohio State University / OhioLINK 2019
Subjects:	Food Science
Online Access:	http://rave.ohiolink.edu/etdc/view?acc_num=osu1563554049641523

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