Evaluation of pork backfat firmness and lard consistency using several different physicochemical methods
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Date
2004-06Type
- Journal Article
ETH Bibliography
yes
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Publication status
publishedExternal links
Journal / series
Journal of the Science of Food and AgricultureVolume
Pages / Article No.
Publisher
WileySubject
Pig; Backfat; Lard; Fatty acid composition; Firmness; ConsistencyOrganisational unit
03198 - Wenk, Caspar
Notes
Article first published online 19 April 2004, Manuscript accepted 24 February 2004, Manuscript revised 16 February 2004, Manuscript received 17 October 2002.More
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ETH Bibliography
yes
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