机译:通过不同加热方法加工的整个公猪的肉的感官知觉
Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, Murcia, Spain;
Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, Murcia, Spain;
Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, Murcia, Spain;
Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, Murcia, Spain;
Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, Murcia, Spain;
IRTA-Monells, Product Quality Program, Finca Camps i Armet, E-17121 Monells, Girona, Spain;
Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, Murcia, Spain;
Androstenone; Boar taint; Heating methods; Sensory analyses;
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:整个公猪的肉和肉制品的感官特性
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:整个欧洲猪生产
机译:分析公众对美国肉类生产的看法:聚焦于猪肉生产以及Fair Oaks Farms的“猪的冒险”的影响。
机译:如何通过遗传学改善整个雄性猪的肉质和福利
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