Pig muscle fibre characteristics as a source of variation in eating quality
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference14 articles.
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2. Incidence of soft fat in British pigs;Dransfield;Animal Production,1988
3. Muscle histochemical and biochemical properties in relation to meat quality during selection for increased lean tissue growth rate in pigs;Karlsson;Journal of Animal Science,1993
4. Growth, digestive capability, carcass and meat characteristics of bison bison, bos taurus and bos x bison;Koch;Journal of Animal Science,1995
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