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References from Effects of breed differences in meat quality traits and fatty acid composition on the physical properties of cooked pork loin. Local targets link to admitted publications; unresolved targets remain external evidence.
10.1016/j.meatsci.2008.07.021
10.1016/j.meatsci.2008.07.021 · 2009 · External reference
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10.1016/b978-012119062-0/50007-3 · External reference
10.1093/jas/skaa033
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10.1016/s0309-1740(02)00134-1
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10.1016/j.meatsci.2004.11.021
10.1016/j.meatsci.2004.11.021 · 2005 · External reference
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10.1016/j.meatsci.2004.01.007
10.1016/j.meatsci.2004.01.007 · 2004 · External reference
10.1016/s0309-1740(03)00022-6
10.1016/s0309-1740(03)00022-6 · 2004 · External reference
10.1016/j.meatsci.2007.07.019
10.1016/j.meatsci.2007.07.019 · 2008 · External reference
10.3390/molecules29081847
10.3390/molecules29081847 · 2024 · External reference
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