Effects of grilling to 80o on the physical and chemical composition of pork loin steaks

Effects of grilling to 80^o on the physical and chemical composition of pork loin steaks

Research output: Chapter in Book/Report/Conference proceeding › Conference Contribution (Conference Proceeding)

Translated title of the contribution	Effects of grilling to 80^o on the physical and chemical composition of pork loin steaks
Original language	English
Title of host publication	Unknown
Pages	473 - 473
Number of pages	1
Volume	58
Publication status	Published - 1994

Conference Proceedings/Title of Journal: Animal Production

@inproceedings{23803385458c4450b9651b03e7a98952,

title = "Effects of grilling to 80o on the physical and chemical composition of pork loin steaks",

author = "JD Wood and GR Nute and RC Ball and GAJ Fursey and G Harrington",

note = "Conference Proceedings/Title of Journal: Animal Production",

year = "1994",

language = "English",

volume = "58",

pages = "473 -- 473",

booktitle = "Unknown",

}