Eating quality of pork from pure breeds and DLY studied by focus group research and meat quality analyses

Lene Meinert; Sara C. Christensen; Lars Kristensen; Charlotte Bjergegaard; Margit D. Aaslyng

doi:10.1016/j.meatsci.2007.12.021

Eating quality of pork from pure breeds and DLY studied by focus group research and meat quality analyses

Lene Meinert, Sara C. Christensen, Lars Kristensen, Charlotte Bjergegaard, Margit D. Aaslyng

16 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Meat Science
Vol/bind	80
Udgave nummer	2
Sider (fra-til)	304-314
Antal sider	11
ISSN	0309-1740
DOI	https://doi.org/10.1016/j.meatsci.2007.12.021
Status	Udgivet - 2008

Emneord

Det tidligere LIFE
spisekvalitet
kødkvalitet

Adgang til dokumentet

10.1016/j.meatsci.2007.12.021

Citationsformater

@article{107f40e0a1c411ddb6ae000ea68e967b,

title = "Eating quality of pork from pure breeds and DLY studied by focus group research and meat quality analyses",

keywords = "Former LIFE faculty, spisekvalitet, k{\o}dkvalitet, pork, eating quality, focus group, meat quality, black spotted, wild pigs, Duroc, Hampshire, DLY",

author = "Lene Meinert and Christensen, {Sara C.} and Lars Kristensen and Charlotte Bjergegaard and Aaslyng, {Margit D.}",

year = "2008",

doi = "10.1016/j.meatsci.2007.12.021",

language = "English",

volume = "80",

pages = "304--314",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

number = "2",

}

TY - JOUR

T1 - Eating quality of pork from pure breeds and DLY studied by focus group research and meat quality analyses

AU - Meinert, Lene

AU - Christensen, Sara C.

AU - Kristensen, Lars

AU - Bjergegaard, Charlotte

AU - Aaslyng, Margit D.

PY - 2008

Y1 - 2008

KW - Former LIFE faculty

KW - spisekvalitet

KW - kødkvalitet

KW - pork

KW - eating quality

KW - focus group

KW - meat quality

KW - black spotted

KW - wild pigs

KW - Duroc

KW - Hampshire

KW - DLY

U2 - 10.1016/j.meatsci.2007.12.021

DO - 10.1016/j.meatsci.2007.12.021

M3 - Journal article

C2 - 22063335

SN - 0309-1740

VL - 80

SP - 304

EP - 314

JO - Meat Science

JF - Meat Science

IS - 2

ER -