Quality characteristics of fresh loin and cooked ham muscles as affected by genetic background of commercial pigs

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Dit citeren

@article{9119affd3b244a92b3ab8d869930f288,

title = "Quality characteristics of fresh loin and cooked ham muscles as affected by genetic background of commercial pigs",

author = "Eline Kowalski and Marijke Aluw{\'e} and Els Vossen and Sam Millet and Bart Ampe and {De Smet}, Stefaan",

year = "2021",

language = "Nederlands",

volume = "172",

journal = "Meat Science",

issn = "0309-1740",

number = "108352",

}

TY - JOUR

T1 - Quality characteristics of fresh loin and cooked ham muscles as affected by genetic background of commercial pigs

AU - Kowalski, Eline

AU - Aluwé, Marijke

AU - Vossen, Els

AU - Millet, Sam

AU - Ampe, Bart

AU - De Smet, Stefaan

PY - 2021

Y1 - 2021

M3 - A1: Web of Science-artikel

VL - 172

JO - Meat Science

JF - Meat Science

SN - 0309-1740

IS - 108352

ER -