Cyclic Heat Stress and Supplementation of Zinc at a High or Low Level from Inorganic and Organic Sources Minimally Impact Display Shelf-Life of Fresh and Processed Pork release_lwlz5yxjejbo7gw2dmzpxl6r3e

by J. A. Feldpausch, K. M. Mills, S. K. Elefson, E. A. Ford, S. M. Zuelly, Y. H. B. Kim, Z. J. Rambo, B. T. Richert

Published in Meat and Muscle Biology by Iowa State University.

2018   p18-19

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Type  article-journal
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Date   2018-01-01
Language   en ?
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