Meat and fat quality in boars, castrates and gilts
Author:
Publisher
Elsevier BV
Subject
General Veterinary,Animal Science and Zoology
Reference14 articles.
1. Some experience with the portable Danish probe for the measurement of pig meat quality;Andersen,1984
2. Some experience on measuring the quality of pork fat;Barton-Gade,1984
3. A comparison of boars, gilts and castrates for bacon manufacture. 1. On farm performance, carcass and meat quality characteristics and weight loss in the preparation of sides for curing;Ellis;Anim. Prod.,1983
4. The colour of cooked, cured pork. I. Estimation of the nitric oxide-haem pigments;Hornsey;J. Sci. Food Agric.,1956
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