Color stability and sensory characteristics of fresh and enhanced pork loins from immunologically castrated barrows. [electronic resource]
Producer: 20160503Description: 794-801 p. digitalISSN:- 1525-3163
- Animals
- Antibodies, Anti-Idiotypic -- immunology
- Body Composition -- drug effects
- Color
- Female
- Flavoring Agents -- pharmacology
- Food Industry -- standards
- Gonadotropin-Releasing Hormone -- immunology
- Male
- Meat -- standards
- Orchiectomy -- methods
- Phenethylamines -- pharmacology
- Swine -- immunology
- Taste
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Publication Type: Comparative Study; Journal Article
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