Article · Journal · 2006

Influence of dietary oils and protein level on pork quality. 2. Effects on properties of fat and processing characteristics of bacon and frankfurter-style sausages

G. A. Teye, J.D. Wood, F.M. Whittington, A. Stewart, P.R. Sheard

Meat Science

• Closed access
• World top 10%
• International · 2 countries

Go to the publisher10.1016/j.meatsci.2005.11.011