The colour of the adductor muscle as a predictor of pork quality in the loin

PD Warriss, SN Brown, P Pasciak

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

27 Citations (Scopus)

Translated title of the contribution	The colour of the adductor muscle as a predictor of pork quality in the loin
Original language	English
Pages (from-to)	565 - 569
Number of pages	5
Journal	Meat Science
Volume	73 (4)
DOIs	https://doi.org/10.1016/j.meatsci.2006.02.009
Publication status	Published - Aug 2006

Publisher: Elsevier

Access to Document

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title = "The colour of the adductor muscle as a predictor of pork quality in the loin",

author = "PD Warriss and SN Brown and P Pasciak",

note = "Publisher: Elsevier",

year = "2006",

month = aug,

doi = "10.1016/j.meatsci.2006.02.009",

language = "English",

volume = "73 (4)",

pages = "565 -- 569",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Applied Science Publishers",

}

TY - JOUR

T1 - The colour of the adductor muscle as a predictor of pork quality in the loin

AU - Warriss, PD

AU - Brown, SN

AU - Pasciak, P

N1 - Publisher: Elsevier

PY - 2006/8

Y1 - 2006/8

U2 - 10.1016/j.meatsci.2006.02.009

DO - 10.1016/j.meatsci.2006.02.009

M3 - Article (Academic Journal)

VL - 73 (4)

SP - 565

EP - 569

JO - Meat Science

JF - Meat Science

SN - 0309-1740

ER -