Physiology, affecting factors and strategies for control of pig meat intramuscular fat
G Shi-Zheng, Z Su-Mei - Recent patents on food, nutrition & …, 2009 - ingentaconnect.com
Intramuscular fat (IMF) content is an important determinant of quality characteristics such as
tenderness, juiciness and flavour, and of its acceptability by consumers. Research has …
tenderness, juiciness and flavour, and of its acceptability by consumers. Research has …
[PDF][PDF] Physiology, Affecting Factors and Strategies for Control of Pig Meat Intramuscular Fat
G Shi-Zheng, Z Su-Mei - scholar.archive.org
Intramuscular fat (IMF) content is an important determinant of quality characteristics such as
tenderness, juiciness and flavour, and of its acceptability by consumers. Research has …
tenderness, juiciness and flavour, and of its acceptability by consumers. Research has …
[PDF][PDF] Physiology, Affecting Factors and Strategies for Control of Pig Meat Intramuscular Fat
G Shi-Zheng, Z Su-Mei - researchgate.net
Intramuscular fat (IMF) content is an important determinant of quality characteristics such as
tenderness, juiciness and flavour, and of its acceptability by consumers. Research has …
tenderness, juiciness and flavour, and of its acceptability by consumers. Research has …
Physiology, affecting factors and strategies for control of pig meat intramuscular fat.
SZ Gao, SM Zhao - Recent Patents on Food, Nutrition & Agriculture, 2009 - europepmc.org
Intramuscular fat (IMF) content is an important determinant of quality characteristics such as
tenderness, juiciness and flavour, and of its acceptability by consumers. Research has …
tenderness, juiciness and flavour, and of its acceptability by consumers. Research has …
Physiology, affecting factors and strategies for control of pig meat intramuscular fat
SZ Gao, SM Zhao - Recent patents on food, nutrition & …, 2009 - pubmed.ncbi.nlm.nih.gov
Intramuscular fat (IMF) content is an important determinant of quality characteristics such as
tenderness, juiciness and flavour, and of its acceptability by consumers. Research has …
tenderness, juiciness and flavour, and of its acceptability by consumers. Research has …
Physiology, affecting factors and strategies for control of pig meat intramuscular fat.
SZ Gao, SM Zhao - Recent Patents on Food, Nutrition & Agriculture, 2009 - cabdirect.org
Intramuscular fat (IMF) content is an important determinant of quality characteristics such as
tenderness, juiciness and flavour, and of its acceptability by consumers. Research has …
tenderness, juiciness and flavour, and of its acceptability by consumers. Research has …
[PDF][PDF] Physiology, Affecting Factors and Strategies for Control of Pig Meat Intramuscular Fat
G Shi-Zheng, Z Su-Mei - Citeseer
Intramuscular fat (IMF) content is an important determinant of quality characteristics such as
tenderness, juiciness and flavour, and of its acceptability by consumers. Research has …
tenderness, juiciness and flavour, and of its acceptability by consumers. Research has …
[PDF][PDF] Physiology, Affecting Factors and Strategies for Control of Pig Meat Intramuscular Fat
G Shi-Zheng, Z Su-Mei - researchgate.net
Intramuscular fat (IMF) content is an important determinant of quality characteristics such as
tenderness, juiciness and flavour, and of its acceptability by consumers. Research has …
tenderness, juiciness and flavour, and of its acceptability by consumers. Research has …