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|Relationship between water-holding capacity and intramuscular fat content in Japanese commercial pork loin|
|Genya Watanabe, Michiyo Motoyama, Ikuyo Nakajima, Keisuke Sasaki|
Asian-Australas J Anim Sci. 2018;31(6):914-918. Published online December 19, 2017
Relationship between water-holding capacity and intramuscular fat content in Japanese commercial pork loin
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Fatty acid profiles of intramuscular fat from pork loin chops fried in different culinary fats following refrigerated storage
Microbiological and sensory characteristics of pork loin chops: Role of intramuscular fat
PSIX-21 Computer vision system as a tool to predict intramuscular fat of pork whole loin and chop.
Relationship between fat hardness, fatty acid composition, and iodine value of pork backfat with solid fat content (SFC) determined by time-domain nuclear magnetic resonance (TD NMR)
Protein denaturation and water-holding capacity in pork muscle
Any link between integrin degradation and water-holding capacity in pork?
Genetic determinants for intramuscular fat content and water-holding capacity in mice selected for high muscle mass