☆
4.7
Article
Prediction of technological quality (cooking loss and Napole Yield) of pork based on fresh meat characteristics
MEAT SCIENCE (2003)
评价这篇论文
主要评分表示论文的整体质量水平。次要评分独立反映论文的优点或缺点。
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationFind the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
Search