Influence of dietary oils and protein level on pork quality. 2. Effects on properties of fat and processing characteristics of bacon and frankfurter-style sausages

GA Teye, JD Wood, FM Whittington, A Stewart, PR Sheard

Research output: Contribution to journalArticle (Academic Journal)peer-review

27 Citations (Scopus)
Translated title of the contributionInfluence of dietary oils and protein level on pork quality. 2. Effects on properties of fat and processing characteristics of bacon and frankfurter-style sausages
Original languageEnglish
Pages (from-to)166 - 177
Number of pages12
JournalMeat Science
Volume73 (1)
DOIs
Publication statusPublished - May 2006

Bibliographical note

Publisher: Elsevier

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