Evaluation of pork backfat firmness and lard consistency using several different physicochemical methods
Gläser, Karola R.
Scheeder, Martin R.L.
- Journal Article
Journal / seriesJournal of the science of food and agriculture
SubjectPig; Backfat; Lard; Fatty acid composition; Firmness; Consistency
Organisational unit03198 - Wenk, Caspar
NotesArticle first published online 19 April 2004, Manuscript accepted 24 February 2004, Manuscript revised 16 February 2004, Manuscript received 17 October 2002.
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