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Meat quality attributes and oxidation stability of loin chops from finishing gilts and cull sows
The objective of this study was to compare the meat quality attributes, color stability, and lipid oxidation of loin chops from finishing gilts and cull sows in a three-way crossbreeding system: landrace × large white × duroc finishing gilts (n = 20) and landrace × large white sows (n = 20). No sign...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7316933/ https://ncbi.nlm.nih.gov/pubmed/32624615 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04348-y |
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