Predicting intramuscular fat content and marbling score of pork along the longissimus muscle based on the last rib
Version of Record online: 19 MAR 2014
© 2014 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 8, pages 1781–1787, August 2014
How to Cite
Huang, H., Liu, L., Ngadi, M. O. and Gariépy, C. (2014), Predicting intramuscular fat content and marbling score of pork along the longissimus muscle based on the last rib. International Journal of Food Science & Technology, 49: 1781–1787. doi: 10.1111/ijfs.12530
- Issue online: 14 JUL 2014
- Version of Record online: 19 MAR 2014
- Manuscript Accepted: 4 FEB 2014
- Manuscript Received: 17 JUL 2013
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