טוען...
Effect of Dietary Processed Sulfur Supplementation on Water-holding Capacity, Color, and Lipid Profiles of Pork
This study was performed to investigate the effect of dietary processed sulfur supplementation on water-holding capacity, color, and lipid profiles of pork according to the level of dietary processed sulfur (0%, CON; 0.3%, S). The pigs were slaughtered at an average final weight of 120 kg, and the l...
שמור ב:
| הוצא לאור ב: | Korean J Food Sci Anim Resour |
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| Main Authors: | , , , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Korean Society for Food Science of Animal Resources
2015
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| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4726963/ https://ncbi.nlm.nih.gov/pubmed/26877643 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2015.35.6.824 |
| תגים: |
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