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Quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial pork.
Hoa, Van Ba; Cho, Soo-Hyun; Seong, Pil-Nam; Kang, Sun-Moon; Kim, Yun-Seok; Moon, Sung-Sil; Choi, Yong-Min; Kim, Jin-Hyoung; Seol, Kuk-Hwan.
Afiliação
  • Hoa VB; National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
  • Cho SH; National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
  • Seong PN; National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
  • Kang SM; National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
  • Kim YS; National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
  • Moon SS; Sunjin Meat Research Center, Ansung 17532, Korea.
  • Choi YM; National Institute of Agricultural Sciences, RDA, Wanju 55365, Korea.
  • Kim JH; National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
  • Seol KH; National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
Asian-Australas J Anim Sci ; 33(4): 640-650, 2020 Apr.
Article em En | MEDLINE | ID: mdl-31480159
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: Asian-Australas J Anim Sci Ano de publicação: 2020 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: Asian-Australas J Anim Sci Ano de publicação: 2020 Tipo de documento: Article