Color stability and sensory characteristics of fresh and enhanced pork loins from immunologically castrated barrows.

about

Lipid oxidation, sensory characteristics, and color of fresh pork sausage from immunologically castrated pigs stored frozen for up to 12 weeks Reviews of Science for Science Librarians: Meat Science around the World, 1980–2014

P2860

Q36903441-01082EF5-7653-48E3-8477-837E96D707C2 Q58599708-79B3C1AE-9159-416B-A2F9-31034AFB4C59

P2860

Color stability and sensory characteristics of fresh and enhanced pork loins from immunologically castrated barrows.

Item

http://www.wikidata.org/entity/Q40893625

description

2015 nî lūn-bûn

@nan

2015年の論文

@ja

2015年学术文章

@wuu

2015年学术文章

@zh-cn

2015年学术文章

@zh-hans

2015年学术文章

@zh-my

2015年学术文章

@zh-sg

2015年學術文章

@yue

2015年學術文章

@zh

2015年學術文章

@zh-hant

name

Color stability and sensory ch ...... nologically castrated barrows.

@en

type

Item

label

Color stability and sensory ch ...... nologically castrated barrows.

@en

prefLabel

Color stability and sensory ch ...... nologically castrated barrows.

@en

P1476

Color stability and sensory ch ...... nologically castrated barrows.

@en

P2093

A C Dilger

http://www.w3.org/2001/XMLSchema#string

A L Schroeder

http://www.w3.org/2001/XMLSchema#string

D D Boler

http://www.w3.org/2001/XMLSchema#string

K A Jones-Hamlow

http://www.w3.org/2001/XMLSchema#string

K J Prusa

http://www.w3.org/2001/XMLSchema#string

M A Tavárez

http://www.w3.org/2001/XMLSchema#string

P2860

Consumer perception and the role of science in the meat industry.

Correlations among selected pork quality traits.

A review of dietary vitamin E supplementation for improvement of beef quality.

Growth performance, carcass characteristics and meat quality of group-penned surgically castrated, immunocastrated (Improvac®) and entire male pigs and individually penned entire male pigs.

Consumers' sensory acceptability of pork from immunocastrated male pigs.

Sensory characterization of meat from pigs vaccinated against gonadotropin releasing factor compared to meat from surgically castrated, entire male and female pigs.

Effects of immunological castration (Improvest) on changes in dressing percentage and carcass characteristics of finishing pigs.

Effect of different dietary levels of natural-source vitamin E in grow-finish pigs on pork quality and shelf life.

Sensory characteristics and carcass traits of boars, barrows, and gilts fed high- or adequate-protein diets and slaughtered at 100 or 110 kilograms.

Selection for lean growth efficiency in Duroc pigs influences pork quality.

P304

794-801

http://www.w3.org/2001/XMLSchema#string

P31

scholarly article

P356

10.2527/JAS.2014-8499

http://www.w3.org/2001/XMLSchema#string

P407

English

P433

http://www.w3.org/2001/XMLSchema#string

P478

http://www.w3.org/2001/XMLSchema#string

P577

2015-02-01T00:00:00Z

http://www.w3.org/2001/XMLSchema#dateTime

P5875

276660822

http://www.w3.org/2001/XMLSchema#string

P698

26020759

http://www.w3.org/2001/XMLSchema#string

Color stability and sensory characteristics of fresh and enhanced pork loins from immunologically castrated barrows.

about

P2860

P2860

Color stability and sensory characteristics of fresh and enhanced pork loins from immunologically castrated barrows.

description

name

type

label

prefLabel

P1433

P1476

P2093

P2860

P304

P31

P356

P407

P433

P478

P577

P5875

P698

P356

P1433

P1476

P2093

P2860

P304

P31

P356

P407

P433

P478

P577

P5875

P698