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Correlations of trained panel sensory values of cooked pork with fatty acid composition, muscle fiber type, and pork quality characteristics in Berkshire pigs

Jeong, D. W.; Choi, Y. M.; Lee, S. H.; Choe, J. H.; Hong, K. C.; Park, H. C.; Kim, B. C.

ArticleIssue Date2010CitationMEAT SCIENCE, v.86, no.3, pp 607 - 615PublisherELSEVIER SCI LTD

SCIESCOPUS

Sensory evaluations of porcine longissimus dorsi muscle: Relationships with postmortem meat quality traits and muscle fiber characteristics

Nam, Y. J.; Choi, Y. M.; Lee, S. H.; Choe, J. H.; Jeong, D. W.; Kim, Y. Y.; Kim, B. C.

ArticleIssue Date2009CitationMEAT SCIENCE, v.83, no.4, pp 731 - 736PublisherELSEVIER SCI LTD

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Browsing by Jeong, D. W.Author

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