Effects of breed and marination on the sensory attributes of pork from Large White and Hampshire-sired pigs

PR Sheard, GR Nute, RI Richardson, JD Wood

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

22 Citations (Scopus)

Translated title of the contribution	Effects of breed and marination on the sensory attributes of pork from Large White and Hampshire-sired pigs
Original language	English
Pages (from-to)	699 - 707
Number of pages	9
Journal	Meat Science
Volume	70 (4)
DOIs	https://doi.org/10.1016/j.meatsci.2005.03.006
Publication status	Published - Aug 2005

Publisher: Elsevier

Access to Document

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title = "Effects of breed and marination on the sensory attributes of pork from Large White and Hampshire-sired pigs",

author = "PR Sheard and GR Nute and RI Richardson and JD Wood",

note = "Publisher: Elsevier",

year = "2005",

month = aug,

doi = "10.1016/j.meatsci.2005.03.006",

language = "English",

volume = "70 (4)",

pages = "699 -- 707",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Applied Science Publishers",

}

TY - JOUR

T1 - Effects of breed and marination on the sensory attributes of pork from Large White and Hampshire-sired pigs

AU - Sheard, PR

AU - Nute, GR

AU - Richardson, RI

AU - Wood, JD

N1 - Publisher: Elsevier

PY - 2005/8

Y1 - 2005/8

U2 - 10.1016/j.meatsci.2005.03.006

DO - 10.1016/j.meatsci.2005.03.006

M3 - Article (Academic Journal)

VL - 70 (4)

SP - 699

EP - 707

JO - Meat Science

JF - Meat Science

SN - 0309-1740

ER -