Pork Quality II. Physical, Chemical and Organoleptic Relationships in Fresh Pork-Reference-Cited by-同舟云学术

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Pork Quality II. Physical, Chemical and Organoleptic Relationships in Fresh Pork

Published:1960-02-01 Issue:1 Volume:19 Page:145-149
ISSN:0021-8812
Container-title:Journal of Animal Science
language:en
Short-container-title:

Author:

Judge M. D.,Cahill V. R.,Kunkle L. E.,Deatherage F. E.

Publisher

Oxford University Press (OUP)

Subject

Genetics,Animal Science and Zoology,General Medicine,Food Science

Link

http://academic.oup.com/jas/article-pdf/19/1/145/23710723/jan0190010145.pdf

Cited by 34 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Proteome changes underpin improved meat quality and yield of chickens (Gallus gallus) fed the probiotic Enterococcus faecium;BMC Genomics;2014-12

2. THE EFFECT OF RACTOPAMINE AND INTRAMUSCULAR FAT CONTENT ON SENSORY ATTRIBUTES OF PORK FROM PIGS OF SIMILAR GENETICS;Journal of Muscle Foods;2009-01

3. Intramuscular fat content has little influence on the eating quality of fresh pork loin chops1;Journal of Animal Science;2008-03-01

4. The effects of differences in inherent muscle quality and frozen storage on the flavor and texture profiles of pork loin roasts;Meat Science;1990-01

5. FAT CONTENT AND SENSORY ANALYSIS OF SELECTED PORK MUSCLES TAKEN FROM CARCASSES WITH VARIOUS BACKFAT LEVELS;Journal of Food Quality;1989-04

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