« Effect of tumbling time and injection rate on the processing characteristics, tenderness and color of pork biceps femoris muscle » (2011) The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology, 35(1), p. 9–18. Disponible sur: https://ojs.ugal.ro/index.php/food/article/view/3426 (Consulté le: 2 novembre 2026).