FAT CONTENT AND SENSORY ANALYSIS OF SELECTED PORK MUSCLES TAKEN FROM CARCASSES WITH VARIOUS BACKFAT LEVELS
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.1989.tb00316.x/fullpdf
Reference26 articles.
1. Comparative Lipid Composition of Three Porcine Muscles
2. Intramuscular Fat Content and Some Carcass Composition Traits in Lines of Pigs Selected for Rate of Gain and Thickness of Backfat
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