The effects of instrumental color and extractible lipid content on sensory characteristics of pork chops cooked to a medium-rare degree-of-doneness.

被引：0
|
作者：
Wilson, K. B. [1 ]
Overholt, M. F. [1 ]
Shull, C. M. [2 ]
Schwab, C. R. [2 ]
Dilger, A. C. [1 ]
Boler, D. D. [1 ]
机构：
[1] Univ Illinois, Urbana, IL USA
[2] Maschhoffs LLC, Carlyle, IL USA
来源：
JOURNAL OF ANIMAL SCIENCE | 2017年 / 95卷
关键词：
pork; sensory; tenderness;
D O I：
10.2527/asasmw.2017.129
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
129
引用
收藏
页码：61 / 61
页数：1
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