畜牧与生物技术杂志(英文版)2014，Vol.5Issue(1)：106-113,8.DOI:10.1186/2049-1891-4-46
Fortification of pork loins with docosahexaenoic acid (DHA) and its effect on flavour
Fortification of pork loins with docosahexaenoic acid (DHA) and its effect on flavour
William J Meadus 1Tyler D Turner 1Michael ER Dugan 1Jennifer L Aalhus 1Pascale Duff 1David Rolland 1Bethany Uttaro1
作者信息
- 1. Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C&E Trail,Lacombe T4L 1W1AB, Canada
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摘要
关键词
Docosahexaenoic acid/Injection marinade/Pork/Sensory characteristicsKey words
Docosahexaenoic acid/Injection marinade/Pork/Sensory characteristics引用本文复制引用
William J Meadus,Tyler D Turner,Michael ER Dugan,Jennifer L Aalhus,Pascale Duff,David Rolland,Bethany Uttaro..Fortification of pork loins with docosahexaenoic acid (DHA) and its effect on flavour[J].畜牧与生物技术杂志(英文版),2014,5(1):106-113,8.
