The influence of breed, gender, and PSS (Halothane) genotype on meat quality, cooking loss, and palatability of pork

Author： Jeremiah L.E.   Gibson J.P.   Gibson L.L.   Ball R.O.   Aker C.   Fortin A.  

Publisher： Elsevier

ISSN： 0963-9969

Source： Food Research International, Vol.32, Iss.1, 1999-01, pp. : 59-71

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