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Effect of Pig Breed and Processing Stage on the Physicochemical Properties of Dry-Cured Loin
This study investigated the effect of pig breeds on the quality characteristics of dry-cured loins according to the processing stage. Physicochemical properties of 20 dry-cured processed loins with the different pig breeds [Berkshire vs Landrace×Yorkshire× Duroc (LYD; n=10)] and different processing...
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| Pubblicato in: | Food Sci Anim Resour |
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| Autori principali: | , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Korean Society for Food Science of Animal Resources
2021
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8112318/ https://ncbi.nlm.nih.gov/pubmed/34017950 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2021.e5 |
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