On the difference of the free neutral sugar content in porcine meat among breeds
1983
Kako, Y. | Aoki, T. (Kagoshima Univ. (Japan). Faculty of Agriculture) | Kawaida, H. | Kamisoyama, H.
AGROVOC Keywords
Bibliographic information
Pagination
pp. 83-89
Other Subjects
Palatabilidad / composicion; Palatability/ composition; Palatibilite / composition
Language
Japanese
Note
18 ref.; Summaries (En, Ja)
Type
Summary
1984-08-15
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