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Quality characteristics and flavor compounds of pork meat as a function of carcass quality grade
OBJECTIVE: The present work aimed at evaluating the effects of carcass quality grade (QG) on the quality characteristics of pork meat according to Korean carcass QG system. METHODS: Pork carcasses with varying in QG: 1+ (QG1+, n = 10), 1 (QG1, n = 10) and 2 (QG2, n = 10), were used to evaluate the r...
Sparad:
| I publikationen: | Asian-Australas J Anim Sci |
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| Huvudupphovsmän: | , , , , , , , , |
| Materialtyp: | Artigo |
| Språk: | Inglês |
| Publicerad: |
Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST)
2019
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| Ämnen: | |
| Länkar: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6722317/ https://ncbi.nlm.nih.gov/pubmed/31010986 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.18.0965 |
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