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

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

Search for other papers by S. Noidad in
Current site
Google Scholar
PubMed Close
,
R. Limsupavanich 1Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang (KMITL), Bangkok, 10520, Thailand

Search for other papers by R. Limsupavanich in
Current site
Google Scholar
PubMed Close
,
S. Suwonsichon 2Kasetsart University Sensory and Consumer Research Center, Faculty of Agro-Industry, Kasetsart University, Bangkok, 10900, Thailand

Search for other papers by S. Suwonsichon in
Current site
Google Scholar
PubMed Close
,
C. Kongrith 1Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang (KMITL), Bangkok, 10520, Thailand

Search for other papers by C. Kongrith in
Current site
Google Scholar
PubMed Close
,
N. Vijitrotai 1Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang (KMITL), Bangkok, 10520, Thailand

Search for other papers by N. Vijitrotai in
Current site
Google Scholar
PubMed Close
, und
C. Chaosap 3Faculty of Industrial Education, KMITL, Bangkok, 10520, Thailand; sawankamol.n@gmail.com

Search for other papers by C. Chaosap in
Current site
Google Scholar
PubMed Close
Art:
Kapitel
Seiten:
190–191
DOI:
https://doi.org/10.3920/9789086868605_075

Sofortzugang erwerben (PDF-Download und unbegrenzter Online-Zugang):

42,00 €35,00 € excl. VAT
Add to Cart
Token einlösen