Pork Quality II. Physical, Chemical and Organoleptic Relationships in Fresh Pork

Deatherage?F. E.

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Pork Quality II. Physical, Chemical and Organoleptic Relationships in Fresh Pork

机译：猪肉品质II。鲜猪肉的物理，化学和感官关系

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《Journal of animal science》 |1960年第1期|共页
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Deatherage?F. E.;
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中图分类畜牧、动物医学、狩猎、蚕、蜂;
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1. THE INFLUENCE OF TERMINAL SIRE GENOTYPE, SEX, SLAUGHTER WEIGHT, FEEDING REGIME AND SLAUGHTER-HOUSE ON GROWTH PERFORMANCE AND CARCASS AND MEAT QUALITY IN PIGS AND ON THE ORGANOLEPTIC PROPERTIES OF FRESH PORK [J] . Ellis M, Webb AJ, Avery PJ, Animal Production . 1996,第Pta3期

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2. Trained sensory perception of pork eating quality as affected by fresh and cooked pork quality attributes and end-point cooked temperature [J] . S.J. Moeller, R.K. Miller, T.L. Aldredge, Meat Science . 2010,第1期

机译：受过训练的感官知觉，受新鲜和煮熟的猪肉质量属性和终点煮熟温度影响的猪肉进食质量
3. Creatine monohydrate supplemented in swine finishing diets and fresh pork quality: II. Commercial applications. [J] . Berg?E P Journal of animal science . 2001,第12期

机译：一水肌酸补充猪的日粮和新鲜猪肉的品质：II。商业应用。
4. Process and Quality Study of Cold Fresh Pork Under Low Temperature Plasma Treatment [C] . Binglun Wang, Zheng Liu, Yunjin Sun, China Academic Conference on Printing and Packaging . 2019

机译：低温等离子体处理下冷新鲜猪肉的过程和质量研究
5. Shelf stability and quality of fresh ground pork and pork sausage from pigs fed ethanol co-products [D] . Evans, Hannah 2011

机译：饲喂乙醇副产物的猪的鲜猪肉和猪肉香肠的货架稳定性和质量
6. 100 Young Scholar Presentation: Effects of sex sire line and packaging method on the relationships among early postmortem loin quality and aged loin and pork chop quality characteristics [O] . Jessica Lowell, Dustin D Boler, Anna C Dilger 2019

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机译：选择减少残留饲料摄入量对猪肉Car体组成和鲜猪肉品质的影响
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机译：评价猪肉，冷冻，串烧猪肉，冷冻，无酒精和猪肉炖肉，商店，冷冻，烤肉

Pork Quality II. Physical, Chemical and Organoleptic Relationships in Fresh Pork

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