Differences in carcass chilling rate underlie differences in sensory traits of pork chops from pigs with heavier carcass weights
胴体冷却速度的差异是造成胴体重量较重的猪的猪排感官特性差异的根本原因。
期刊:Journal of Animal Science
影响因子:2.9
doi:10.1093/jas/skac206
Price, Hannah E; Barkley, Kayla E; Lerner, Annie B; Harsh, Bailey N; Woodworth, Jason C; Tokach, Mike D; Dritz, Steve S; Goodband, Robert D; DeRouchey, Joel M; O'Quinn, Travis G; Allerson, Matt W; Fields, Brandon; King, David A; Wheeler, Tommy L; Shackelford, Steven D; Boler, Dustin D; Dilger, Anna C
