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Lipid oxidation, sensory characteristics, and color of fresh pork sausage from immunologically castrated pigs stored frozen for up to 12 weeks

机译：免疫阉割猪的脂质氧化，感觉特征和鲜猪肉香肠的颜色储存冷冻最多12周

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Katelyn A. Jones‐Hamlow; Marcos A. Tavárez; Aubrey L. Schroeder; Anna C. Dilger;
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1. Lipid oxidation, sensory characteristics, and color of fresh pork sausage from immunologically castrated pigs stored frozen for up to 12 weeks [J] . Anne-Mette S. Hansen, Aubrey L. Schroeder, Alba Lucia Bottura Leite de Barros, Food Science & Nutrition . 2015,第3期

机译：冷冻保存长达12周的免疫cast割猪的新鲜猪肉香肠的脂质氧化，感官特征和颜色
2. Color stability and sensory characteristics of fresh and enhanced pork loins from immunologically castrated barrows [J] . Jones-Hamlow K. A., Tavarez M. A., Boler D. D., Journal of Animal Science . 2015,第2期

机译：免疫去势bar猪新鲜和增强猪肉里脊的颜色稳定性和感官特性
3. Color stability and sensory characteristics of fresh and enhanced pork loins from immunologically castrated barrows [J] . Dilger?A. C. Journal of animal science . 2015,第2期

机译：免疫去势bar猪新鲜和增强猪肉里脊的颜色稳定性和感官特性
4. Comparison of meat quality parameters of pork produced from immunologically castrated and physically castrated male pigs reared under US conditions [C] . Dustin Boler, Floyd McKeith, Aubrey Schroeder Annual^Meeting of the American Association^of^Swine^Veterinarians. . 2013

机译：免疫阉割和物理阉割的猪肉质量参数比较，在美国条件下饲养的免疫阉割和物理阉割的雄性猪
5. Fresh pork, precooked pork and fresh pork sausage characteristics of pigs supplemented with vitamin E. [D] . Cannon, Jerry Earl. 1995

机译：补充维生素E的猪的新鲜猪肉，预煮猪肉和新鲜猪肉香肠的特征。
6. Lipid oxidation sensory characteristics and color of fresh pork sausage from immunologically castrated pigs stored frozen for up to 12 weeks [O] . Katelyn A. Jones‐Hamlow, Marcos A. Tavárez, Aubrey L. Schroeder, 2016

机译：冷冻保存长达12周的免疫cast割猪的新鲜猪肉香肠的脂质氧化感官特征和颜色
7. Color stability and sensory characteristics of fresh and enhanced pork loins from immunologically castrated barrows [O] . K. A. Jones-Hamlow, M. A. Tavárez, D. D. Boler, 2015

机译：从免疫阉割兵工中的新鲜和增强猪肉腰部的颜色稳定性和感官特征
8. Effect of Low Dose Irradiation on the Microbial and Sensory Characteristics of Fresh Pork Loins. Final Report [R] . Olson, D. G., Rust, R. E., Kraft, A. A., 1986

机译：低剂量辐照对鲜猪肉腰果微生物和感官特性的影响。总结报告

Lipid oxidation, sensory characteristics, and color of fresh pork sausage from immunologically castrated pigs stored frozen for up to 12 weeks

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