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

doi:10.1016/j.meatsci.2005.11.011

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

Bristol Veterinary School

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

34 Citations (Scopus)

Translated title of the contribution	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
Original language	English
Pages (from-to)	166 - 177
Number of pages	12
Journal	Meat Science
Volume	73 (1)
DOIs	https://doi.org/10.1016/j.meatsci.2005.11.011
Publication status	Published - May 2006

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Publisher: Elsevier

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@article{c1fe94fd99f84ad9a1858edacf5c4587,

title = "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",

author = "GA Teye and JD Wood and FM Whittington and A Stewart and PR Sheard",

note = "Publisher: Elsevier",

year = "2006",

month = may,

doi = "10.1016/j.meatsci.2005.11.011",

language = "English",

volume = "73 (1)",

pages = "166 -- 177",

journal = "Meat Science",

issn = "1873-4138",

publisher = "Applied Science Publishers",

}

TY - JOUR

T1 - 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

AU - Teye, GA

AU - Wood, JD

AU - Whittington, FM

AU - Stewart, A

AU - Sheard, PR

N1 - Publisher: Elsevier

PY - 2006/5

Y1 - 2006/5

U2 - 10.1016/j.meatsci.2005.11.011

DO - 10.1016/j.meatsci.2005.11.011

M3 - Article (Academic Journal)

SN - 1873-4138

VL - 73 (1)

SP - 166

EP - 177

JO - Meat Science

JF - Meat Science

ER -