Correlations of trained panel sensory values of cooked pork with fatty acid composition, muscle fiber type, and pork quality characteristics in Berkshire pigs

✍ Scribed by D.W. Jeong; Y.M. Choi; S.H. Lee; J.H. Choe; K.C. Hong; H.C. Park; B.C. Kim

• Book ID: 116738006
• Publisher: Elsevier Science
• Year: 2010
• Tongue: English
• Weight: 727 KB
• Volume: 86
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2010.04.011