A carregar...
Comparison of Physicochemical Properties between Standard and Sow Pork
This study was conducted to investigate the dressing percentage and physicochemical characteristics, such as fatty acid composition, water holding capacity (WHC), shear force, meat color, cooking loss, and sensory evaluation, of experimental pork obtained from a total of 12 standard pigs and sows. T...
Na minha lista:
| Publicado no: | Korean J Food Sci Anim Resour |
|---|---|
| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Korean Society for Food Science of Animal Resources
2018
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6238034/ https://ncbi.nlm.nih.gov/pubmed/30479517 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2018.e45 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|