title: The effect of the pH of meat on the boiling test.
authors.forename: H
authors.initials: H
authors.lastname: Korkeala
authors.forename: T
authors.initials: T
authors.lastname: Alanko
authors.forename: O
authors.initials: O
authors.lastname: Mäki-Petäys
authors.forename: O
authors.initials: O
authors.lastname: Sorvettula
mesh_terms: D000818:Animals; D002417:Cattle; D005513:Food Inspection / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000032:analysis*; D013552:Swine