3 results
Factors affecting the eating quality of pork
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- Journal:
- Proceedings of the British Society of Animal Science / Volume 2000 / 2000
- Published online by Cambridge University Press:
- 20 November 2017, p. 122
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- 2000
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Modifications of the Warner-Bratzler shear force method to improve the relationship with pork tenderness1
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- Journal:
- Proceedings of the British Society of Animal Science / Volume 1999 / 1999
- Published online by Cambridge University Press:
- 20 November 2017, p. 12
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- 1999
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Threshold for incorporation of cardiovasculary favourable fatty acids in pork tissue : implications for meat and meat products
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- Journal:
- Proceedings of the British Society of Animal Science / Volume 1996 / March 1996
- Published online by Cambridge University Press:
- 05 November 2021, p. 29
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- March 1996
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