Correlations of trained panel sensory values of cooked pork with fatty acid composition, muscle fiber type, and pork quality characteristics in Berkshire pigs
Authors:
- Y.M. ChoiYCY.M. Choi
- S.H. LeeS.H. Lee
- J.H. ChoeJCJ.H. Choe
- K.C. HongKHK.C. Hong
- H.C. ParkHPH.C. Park
- B.C. KimBKB.C. Kim
- 1 November 2010
- journal article
- Published by Elsevier in Meat Science
- Vol. 86 (3) , 607-615
Abstract
No abstract availableKeywords
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