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About this Agricultural and Biological Sciences article
Laser-backscattering imaging for characterizing pork loin tenderness. Effect of pre-treatment with enzyme and cooking by Grau, Raúl (author);Verdú, Samuel (author);Pérez, Alberto J. (author);Barat, José M. (author);Talens, Pau (author) is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Grau, Raúl (author);Verdú, Samuel (author);Pérez, Alberto J. (author);Barat, José M. (author);Talens, Pau (author)
- Publisher
- Elsevier BV
- Published
- 2021
- Field
- Agricultural and Biological Sciences (Life Sciences)