Histochemical and Palatability Properties of M. Longissimus from Stress-Resistant and Stress-Susceptible Porcine Animals
Author:
Publisher
Oxford University Press (OUP)
Subject
Genetics,Animal Science and Zoology,General Medicine,Food Science
Link
http://academic.oup.com/jas/article-pdf/41/6/1600/23018102/jan0410061600.pdf
Cited by 7 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. Histochemische Untersuchungen zur Entwicklung der Skelettmuskulatur des Ferkels in der Neugeborenenphase;Zentralblatt für Veterinärmedizin Reihe A;2010-05-13
2. Acid Base Status of Stress Susceptible Pigs Affects Sensory Quality of Loin Roasts;Journal of Food Science;1993-11
3. Sensory, physical, and chemical properties of pork loin chops from somatotropin-treated pigs of three stress classifications;Journal of Animal Science;1992-10-01
4. Effect of porcine somatotropin, stress susceptibility, and final end point of cooking on the sensory, physical, and chemical properties of pork loin chops;Journal of Animal Science;1991-07-01
5. Fibre types in Longissimus dorsi from wild and highly selected pig breeds;Meat Science;1981-11
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