Correlations of trained panel sensory values of cooked pork with fatty acid composition, muscle fiber type, and pork quality characteristics in Berkshire pigs

D. W. Jeong, Y. M. Choi, S. H. Lee, J. H. Choe, K. C. Hong, H. C. Park, B. C. Kim

Research output: Contribution to journalArticle

31 Citations (Scopus)

Fingerprint Dive into the research topics of 'Correlations of trained panel sensory values of cooked pork with fatty acid composition, muscle fiber type, and pork quality characteristics in Berkshire pigs'. Together they form a unique fingerprint.

Agriculture & Biology

Medicine & Life Sciences