The eating quality of pork: 2. The influence of intramuscular fat

G. Eikelenboom, A.H. Hoving-Bolink, P.G. van der Wal

Research output: Contribution to journal › Article › Academic › peer-review

Keywords

@article{14e35a4915bf46a2a11b493003997ff4,

title = "The eating quality of pork: 2. The influence of intramuscular fat",

keywords = "Eating quality, Intramuscular fat, Juiciness, Pork, Tenderness",

author = "G. Eikelenboom and A.H. Hoving-Bolink and {van der Wal}, P.G.",

year = "1996",

language = "English",

volume = "76",

pages = "517--560",

journal = "Fleischwirtschaft",

issn = "0015-363X",

publisher = "Deutscher Fachverlag GmbH",

}