Jones-Hamlow, K A <br/><br/>
Color stability and sensory characteristics of fresh and enhanced pork loins from immunologically castrated barrows.  [electronic resource] 

 -  Journal of animal science  Feb 2015 
 - 794-801 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article 
<br/><br/><label>ISSN: </label>1525-3163 
<br/><br/><label>Standard No.: </label>10.2527/jas.2014-8499  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Antibodies, Anti-Idiotypic--immunology<br/>Body Composition--drug effects<br/>Color<br/>Female<br/>Flavoring Agents--pharmacology<br/>Food Industry--standards<br/>Gonadotropin-Releasing Hormone--immunology<br/>Male<br/>Meat--standards<br/>Orchiectomy--methods<br/>Phenethylamines--pharmacology<br/>Swine--immunology<br/>Taste