The composition and consistency of pig backfat as it affects the quality of vacuum-packed rindless bacon rashers-Reference-Cited by-同舟云学术

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The composition and consistency of pig backfat as it affects the quality of vacuum-packed rindless bacon rashers

Published:1984-11 Issue:11 Volume:35 Page:1230-1240
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Enser Michael,Dransfield Eric,Jolley Paul D.,Jones Richard C. D.,Leedham Michael

Publisher

Wiley

Subject

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

Reference17 articles.

1. SOFT PORK STUDIES

2. Effect of Diet on the Fatty Acid Composition of Pork Fat

3. Fatty Acid Composition of Pork Lipids as Affected by Basal Diet, Fat Source and Fat Level

4. Effect of Diet and Breed on Fatty Acid Composition of Porcine Adipose Tissue

5. A chemical study of soft fat in cross-bred pigs

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2. Effects of immunocastration and time after second Improvest dose on adipose tissue fatty acid profile of finishing barrows;Journal of Animal Science;2014-08-01

3. Effect of dietary conjugated linoleic acid supplementation on the technological quality of backfat of pigs;Meat Science;2014-06

4. Effect of slaughter weight and breed on instrumental and sensory meat quality of suckling kids;Meat Science;2012-09

5. Effects of increasing crude glycerol and dried distillers grains with solubles on growth performance, carcass characteristics, and carcass fat quality of finishing pigs1,2;Journal of Animal Science;2012-03-01

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