Influence of intramuscular fat content on the quality of pig meat — 1. Composition of the lipid fraction and sensory characteristics of m. longissimus lumborum-Reference-Cited by-同舟云学术

Influence of intramuscular fat content on the quality of pig meat — 1. Composition of the lipid fraction and sensory characteristics of m. longissimus lumborum

Published:1999-09 Issue:1 Volume:53 Page:59-65
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Fernandez X,Monin G,Talmant A,Mourot J,Lebret B

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

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3. Genetic and phenotypic parameters for carcass traits, meat and eating quality traits in pigs;Cameron;Livestock Production Science,1990

4. Comparison of Duroc an British Landrace pigs for meat and eating quality;Cameron;Meat Science,1990

5. The eating quality of pork. 2. The influence of intramuscular fat;Eikelenboom;Fleischwirtschaft,1996

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