Correlations of trained panel sensory values of cooked pork with fatty acid composition, muscle fiber type, and pork quality characteristics in Berkshire pigs-Reference-Cited by-同舟云学术

Correlations of trained panel sensory values of cooked pork with fatty acid composition, muscle fiber type, and pork quality characteristics in Berkshire pigs

Published:2010-11 Issue:3 Volume:86 Page:607-615
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Jeong D.W.,Choi Y.M.,Lee S.H.,Choe J.H.,Hong K.C.,Park H.C.,Kim B.C.

Publisher

Elsevier BV

Subject

Food Science

Reference61 articles.

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