Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Yong-Joon Hwang"'
Publikováno v:
J Food Sci Technol
The objective of this study was to compare the meat quality attributes, color stability, and lipid oxidation of loin chops from finishing gilts and cull sows in a three-way crossbreeding system: landrace × large white × duroc finishing gilts (n = 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::76b8f4cb7058b1e8933b1d443547e488
https://pubmed.ncbi.nlm.nih.gov/32624615
https://pubmed.ncbi.nlm.nih.gov/32624615
Publikováno v:
Korean Journal of Poultry Science. 45:285-290
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4e998659e3f4522612cbc6c5eb39dec9
https://doi.org/10.5536/kjps.2018.45.4.285
https://doi.org/10.5536/kjps.2018.45.4.285
Publikováno v:
Journal of Food Composition and Analysis. 96:103707
The mineral compositions of pork loins (M. longissimus thoracis et lumborum) obtained from sows and commercially-raised finishing gilts were compared. Sow and commercial pork loins were obtained from crossbred (Landrace × Yorkshire female × Duroc m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::22c66f012fdf7b945630d35ac0d83a79
https://doi.org/10.1016/j.jfca.2020.103707
https://doi.org/10.1016/j.jfca.2020.103707
Autor:
Soo-Ki Kim, Dong-Joon Kim, Yong-Joon Hwang, Jae-Sung Yeon, Won-Bok Lee, Kwon-Jung Yi, Sung-Ho Yoon, Do-Hee Park
Publikováno v:
Korean Journal of Poultry Science. 42:347-352
This study was first conducted to investigate the effect of post-mortem storage time of chicken meat on the quality of chicken breast, and to determine whether the current grading rule that is `using the chicken meat within 2 day post-mortem (PM)` is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d1159c8684807c2979e2841b1a776a93
https://doi.org/10.5536/kjps.2015.42.4.347
https://doi.org/10.5536/kjps.2015.42.4.347