Study on pork characteristics of Chinese Wuzhishan mini-pig

Pakistan Journal of Nutrition

Volumn 1, Issue 4, 2002, Pages 169-173

  Sun, Jun She ^a   Lu, Fei ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Carcass property; Edible quality; Processing performance; Sensory characteristics; Wuzhishan mini pig (WZSP)

Indexed keywords

EID: 40849141215     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2002.169.173     Document Type: Article

References (8)

1. Guanghong, Z., 1999. Pork Science. Beijing: Light Industry Press, 47-62
2. Guobing, Z., 1994. The Theory of Food Flavor and Technology. Beijing: Beijing University Press, 73-123
3. National Standard Bureau of People Republic of China, 1999. China Standard. Beijing: Chinese National Standard Bureau Press, GB8467-87
4. Ruitong, D., 2000. The Study Headway of Meat Quality. Meat Res., 2: 11-13.
5. Runsheng, C., 1987. Evaluation of Pork Quality. Nanjing: The Second Conference of Pork Quality Study in China.
6. Wuxi Light Industry College, 1990. Food Analysis. Beijing: Light Industry Press, 56-79
7. Yuming, S. and L. Ming, 1994. Pork science of animals and birds. Shandong, P.R. China: Science and Technology Press, 215-245.
8. Zhou, S., 1988. Probability and Application of Statistics. Beijing: Higher Education Press, 200-202