{"title":"猪味觉小组评价与肉品质的关系","authors":"P. Bampton","doi":"10.1017/s1752756200595477","DOIUrl":null,"url":null,"abstract":"Eating quality of fresh pork is important to consumers and processors. To assess the effect of genetic selection and breed substitution it is necessary to examine the relationships between eating quality and performance and carcass traits.","PeriodicalId":396702,"journal":{"name":"Proceedings of the British Society of Animal Science","volume":"51 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1997-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Relationships between taste panel assessment and meat quality in pigs\",\"authors\":\"P. Bampton\",\"doi\":\"10.1017/s1752756200595477\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Eating quality of fresh pork is important to consumers and processors. To assess the effect of genetic selection and breed substitution it is necessary to examine the relationships between eating quality and performance and carcass traits.\",\"PeriodicalId\":396702,\"journal\":{\"name\":\"Proceedings of the British Society of Animal Science\",\"volume\":\"51 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1997-03-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Proceedings of the British Society of Animal Science\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1017/s1752756200595477\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Proceedings of the British Society of Animal Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1017/s1752756200595477","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Relationships between taste panel assessment and meat quality in pigs
Eating quality of fresh pork is important to consumers and processors. To assess the effect of genetic selection and breed substitution it is necessary to examine the relationships between eating quality and performance and carcass traits.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
