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...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:Korean J Food Sci Anim Resour
Prif Awduron: Yang, FengQi, Kim, Ji-Han, Yeon, Su Jung, Hong, Go-Eun, Park, Woojoon, Lee, Chi-Ho
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Korean Society for Food Science of Animal Resources 2015
Pynciau:
Article
Mynediad Ar-lein: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
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