Fiber characteristics of pork muscle exhibiting different levels of drip loss.

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Fiber characteristics of pork muscle exhibiting different levels of drip loss.

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2017 nî lūn-bûn

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2017年の論文

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年學術文章

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2017年學術文章

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Fiber characteristics of pork muscle exhibiting different levels of drip loss.

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Fiber characteristics of pork muscle exhibiting different levels of drip loss.

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Fiber characteristics of pork muscle exhibiting different levels of drip loss.

@en

Fiber characteristics of pork muscle exhibiting different levels of drip loss.

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Fiber characteristics of pork muscle exhibiting different levels of drip loss.

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Fiber characteristics of pork muscle exhibiting different levels of drip loss.

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P1476

Fiber characteristics of pork muscle exhibiting different levels of drip loss

@en

P2093

Chaiwat Boonkaewwan

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Jatuporn Noosud

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Nirat Gongruttananun

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Nunyarat Koomkrong

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Sirin Theerawatanasirikul

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P2860

Pork Quality Traits According to Postmortem pH and Temperature in Berkshire.

Mechanisms controlling pork quality development: The biochemistry controlling postmortem energy metabolism.

Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes.

Control of fresh meat quality through manipulation of muscle fiber characteristics.

The water-holding capacity of fresh meat.

The role of integrin degradation in post-mortem drip loss in pork.

Effects of carcass weight and muscle on texture, structure and myofibre characteristics of wild boar meat.

Relationship between pork quality and characteristics of muscle fibers classified by the distribution of myosin heavy chain isoforms.

P304

2044-2049

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P31

scholarly article

P356

10.1111/ASJ.12859

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P433

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P478

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P50

Autchara Kayan

P577

2017-07-21T00:00:00Z

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P698

28730693

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