Magnetic Resonance Mapping of Solid Fat Content of Adipose Tissues in Meat
Author:
Publisher
Elsevier
Link
http://woodhead.metapress.com/index/R176L7050M123023.pdf
Reference15 articles.
1. The composition and consistency of pig backfat as it affects the quality of vacuum-packed rindless bacon rashers
2. The effect of dietary linoleic acid on the firmness of backfat in pigs of 85 kg live weight
3. Manipulation of the fatty acid composition of pig meat lipids by dietary means
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