Influence of intramuscular fat content on lipid composition, sensory qualities and consumer acceptability of cured cooked ham-Reference-Cited by-同舟云学术

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Influence of intramuscular fat content on lipid composition, sensory qualities and consumer acceptability of cured cooked ham

Published:2000-05-01 Issue:6 Volume:80 Page:705-710
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Fernandez X,Mourot J,Lebret B,Gilbert S,Monin G

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference26 articles.

1. and Effect of intramuscular fat level on eating quality of pig meat. Proc 30th Eur Meet of Meat Research Workers, Bristol, pp 389-391 (1986).

2. Eating quality of meat from European × Chinese crossbred pigs

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