AGRIS - International System for Agricultural Science and Technology

Flavour differences of cooked longissimus muscle from Chinese indigenous pig breeds and hybrid pig breed (Duroc x Landrace x Large White)

2008

Lu, P. | Li, D. | Yin, J. | Zhang, L. | Wang, Z.


Bibliographic information
Food chemistry
Volume 107 ISSN 0308-8146
Pagination
p. 1529-1537.
Other Subjects
Fatty acid composition; Laiwu (swine breed); Flavor intensity; Lantang (swine breed); Longissimus muscle; Cooked foods; Rongchang (swine breed); Flavor-liking; Nutrient content; Duroc x landrace x large white hybrid; Flavor compounds; Amino acid composition; Odor compounds; Dahuabai (swine breed); Toncheng (swine breed)
Language
English
Note
Includes references

2013-06-15
AGRIS AP
Data Provider
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at agris@fao.org