机译:猪肉品质性状和肌纤维特性对不同品种猪肉食用品质的影响
Division of Food Bioscience and Technology. Korea University, Seongbuk-Cu, Seoul 136-701, South Korea;
Division of Food Bioscience and Technology. Korea University, Seongbuk-Cu, Seoul 136-701, South Korea;
Division of Food Bioscience and Technology. Korea University, Seongbuk-Cu, Seoul 136-701, South Korea;
Division of Food Bioscience and Technology. Korea University, Seongbuk-Cu, Seoul 136-701, South Korea;
Division of Food Bioscience and Technology. Korea University, Seongbuk-Cu, Seoul 136-701, South Korea;
Division of Biotechnology, Korea University, Seongbuk-Cu, Seoul 136-701, South Korea;
Department of Animal Products and Food Science, Kangwon National Univeristy, Chuncheon-Si, Cangwon-Do 200-701, South Korea;
College of Applied Life Sciences, Jeju National University, Jeju-Si, Jeju-Do 690-756, South Korea;
Division of Food Bioscience and Technology. Korea University, Seongbuk-Cu, Seoul 136-701, South Korea;
pork quality traits; muscle fiber characteristics; eating quality traits; pig breeds; multiple regression analysis;
机译:本地和常规生猪品种的生产系统对屠宰,肌肉和肉质性状以及猪肉食用质量的应激指标的影响
机译:本地和常规生猪品种的生产系统对屠宰,肌肉和肉质性状以及猪肉食用质量的应激指标的影响
机译:肌肉皮质醇浓度对熟猪肉肌纤维特性,猪肉品质和感官品质的影响
机译:代谢产物含量,肌肉纤维特性和猪肉品质性状变化之间的相关性
机译:出生体重,饲喂器设计,日粮虾青素和盐酸莱克多巴胺对猪的生长,cas体和猪肉品质特性的影响;和荟萃分析可改善对猪肉脂肪质量的预测
机译:肌肉纤维形态特征对猪肉生长性能和猪肉品质的影响
机译:本地和常规生猪品种的生产系统对屠宰,肌肉和肉质性状以及猪肉食用质量的应激指标的影响