PORK QUALITY ATTRIBUTES - THEIR ESTIMATION AND THEIR RELATIONSHIPS WITH CARCASS COMPOSITION IN COMMERCIAL PIGS

被引：14

作者：

MARTIN, AH

FREDEEN, HT

LHIRONDELLE, PJ

MURRAY, AC

WEISS, GM

机构：

来源：

关键词：

D O I：

10.4141/cjas81-037

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：289 / 298

页数：10

共 21 条

[1]

BARONGADE PA, 1979, ACTA AGR SCAND S, V21, P61

[2]

Bendall J. R., 1964, Animal Breeding Abstracts, V32, P1

[3]

BENDALL JR, 1966, J FOOD TECHNOL, V1, P201

[4]

BRISKEY ERNEST J., 1964, ADVANCE FOOD RES, V13, P89

[5]

DIDLEY DD, 1970, J ANIM SCI, V31, P681

[6]

FORREST JD, 1963, 15TH P RES C AM MEAT

[7] MALIGNANT HYPERTHERMIA OF SWINE [J].

JONES, EW ;

BURNAP, TK ;

ANDERSON, IL ;

KERR, DD ;

NELSON, TE .

[8]

JUDGE MD, 1972, P PORK QUALITY S U W

[9]

Kempster A. J., 1975, Journal of Food Technology, V10, P73, DOI 10.1087/09531519750147391

[10]

MARPLE DN, 1977, 30TH P ANN REC MEAT