A large-scale comparison of meat quality and intramuscular fatty acid composition among three Chinese indigenous pig breeds

Author:

Huang Yizhong,Zhou Lisheng,Zhang Junjie,Liu Xianxian,Zhang Yifeng,Cai Liping,Zhang Wanchang,Cui Leilei,Yang Jie,Ji Jiuxiu,Xiao Shijun,Ai Huashui,Chen Congying,Ma Junwu,Yang Bin,Huang Lusheng

Funder

National Nature Science Foundations of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science

Reference54 articles.

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4. Pork composition and quality assessment procedures;Berg,2006

5. Review : Subjective pork quality evaluation may not be indicative of instrumental pork quality measurements on a study-to-study basis;Bohrer;The Professional Animal Scientist,2017

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