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机译:整个公猪的肉和肉制品的感官特性
Department of Food Science and Technology, Veterinary Faculty. University of Murcia, Espinardo 30071, Murda, Spain;
Department of Food Science and Technology, Veterinary Faculty. University of Murcia, Espinardo 30071, Murda, Spain;
Department of Food Science and Technology, Veterinary Faculty. University of Murcia, Espinardo 30071, Murda, Spain;
IRTA-Monells, Product Quality Program, Finca Camps i Armet, E-1 7121 Monells, Cirono, Spain;
Estacion Tecnologica de la Came, Instituto Tecnologico Agrario, Junta de Castilla y Le6n, Cuijuelo 37770, Spain;
Estacion Tecnologica de la Came, Instituto Tecnologico Agrario, Junta de Castilla y Le6n, Cuijuelo 37770, Spain;
Estacion Tecnologica de la Came, Instituto Tecnologico Agrario, Junta de Castilla y Le6n, Cuijuelo 37770, Spain;
boar taint; sensory; meat; sausage; androstenone;
机译:感官检测整个雄性猪的肉和肉制品中雄烯酮的方法:专门小组培训的开展
机译:与通过手术cast割的雄性和雌性整只猪的肉相比,接种促性腺激素释放因子的猪的肉的感官特征
机译:分组饲养的外科cast割,免疫cast割(ImprovacReg。)和整个公猪以及单独饲养的整个公猪的生长性能,car体特性和肉质。
机译:高胶原生肉制备的意大利熟肉制品的胶原成分与仪器和感官质地之间的关系
机译:评估支链氨基酸和玉米蒸馏干杂粮对猪的生长性能,car体和肉品质特性的影响。
机译:使用来自整个雄性和免疫薄层的猪肉的猪肉产品 - 概述了建议
机译:Growth绩效,胴体特性和肉类术阉割,免疫截止(Impresac®)和整个雄性猪和整个雄性猪的肉类特征和肉质