The effect of pig genetics on palatability, color and physical characteristics of fresh pork loin chops-Reference-Cited by-同舟云学术

The effect of pig genetics on palatability, color and physical characteristics of fresh pork loin chops

Published:2002-07 Issue:3 Volume:61 Page:249-256
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Brewer M.S.,Jensen J.,Sosnicki A.A.,Fields B.,Wilson E.,McKeith F.K.

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

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4. CIE (Commission Internationale de l'Eclairage). (1978). Recommendations on uniform color space—color difference equations, psychometric color terms. Supplement 2 to CIE Publication No. 15 (E-3.1.1) 1971/(TC-1-3). Paris.

5. Variation in composition and palatability traits and relationships between muscle characteristics and palatability in a random sample of pork carcasses;DeVol;J. Anim. Sci.,1988

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