Evaluation of pork backfat firmness and lard consistency using several different physicochemical methods

Journal of the Science of Food and Agriculture

Volumn 84, Issue 8, 2004, Pages 853-862

  Gläser, Karola R ^a,b   Wenk, Caspar ^a   Scheeder, Martin R L ^a  

^a ETH ZURICH   (Switzerland)

^b ROWETT RESEARCH INSTITUTE   (United Kingdom)

Author keywords

Backfat; Consistency; Fatty acid composition; Firmness; Lard; Pig

Indexed keywords

GLYCINE MAX; HORDEUM VULGARE SUBSP. VULGARE; SUS SCROFA; TRITICUM AESTIVUM;

EID: 2942532697     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1761     Document Type: Article

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