The Flavor Contribution of Subcutaneous and Intramuscular Fat to Pork

HUANGYe-Chuan, HEZhi-Fei, LIHong-Jun, QINGang, WANGTing, MAMing-Hui

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Scientia Agricultura Sinica ›› 2011, Vol. 44 ›› Issue (10) : 2118-2130. DOI: 10.3864/j.issn.0578-1752.2011.10.017
STORAGE·FRESH-KEEPING·PROCESSING

The Flavor Contribution of Subcutaneous and Intramuscular Fat to Pork

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2011, 44(10): 2118-2130 https://doi.org/10.3864/j.issn.0578-1752.2011.10.017

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