High Marbling Cooked Pork Loin Provides Unsaturated Fatty Acids Associated with Desirable and Undesirable Eating Sensory Traits

于63rd International Congress of Meat Science and Technology
著者：
S. Noidad 1Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang (KMITL), Bangkok, 10520, Thailand

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R. Limsupavanich 1Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang (KMITL), Bangkok, 10520, Thailand

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S. Suwonsichon 2Kasetsart University Sensory and Consumer Research Center, Faculty of Agro-Industry, Kasetsart University, Bangkok, 10900, Thailand

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C. Kongrith 1Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang (KMITL), Bangkok, 10520, Thailand

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N. Vijitrotai 1Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang (KMITL), Bangkok, 10520, Thailand

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C. Chaosap 3Faculty of Industrial Education, KMITL, Bangkok, 10520, Thailand; sawankamol.n@gmail.com

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类型:
章节
Page Range:
190–191
DOI:
https://doi.org/10.3920/9789086868605_075

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