Non-Synonymous SNP in theApoRGene Associated with Pork Meat Quality
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چکیده
منابع مشابه
Replacement of Pork Meat with Pork Head Meat for Frankfurters
The effect of reducing pork meat concentrations from 50% to 30% and replacing it with up to 20% pork head meat on chemical composition, cooking characteristics, physicochemical and textural properties, apparent viscosity, and sensory characteristics of frankfurters was determined. The highest moisture content in frankfurters was found in the control and T1 (frankfurter with 45% pork meat + 5% p...
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ژورنال
عنوان ژورنال: Bioscience, Biotechnology, and Biochemistry
سال: 2011
ISSN: 0916-8451,1347-6947
DOI: 10.1271/bbb.110152