Effects of breed and marination on the sensory attributes of pork from Large White and Hampshire-sired pigs-Reference-Cited by-同舟云学术

Effects of breed and marination on the sensory attributes of pork from Large White and Hampshire-sired pigs

Published:2005-08 Issue:4 Volume:70 Page:699-707
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Sheard P.R.,Nute G.R.,Richardson R.I.,Wood J.D.

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

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4. Training and testing of judges for sensory analysis of meat quality;Cross;Food Technology,1978

5. The eating quality of pork 1. The influence of ultimate pH;Eikelenboom;Fleischwirtschaft,1996

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