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Evaluation of pork backfat firmness and lard consistency us..:
Gläser, Karola R
;
Wenk, Caspar
;
Scheeder, Martin RL
Journal of the Science of Food and Agriculture. 84 (2004) 8 - p. 853-862 , 2004
Link:
https://doi.org/10.1002/jsfa.1761
RT Journal T1 <Title>Evaluation of pork backfat firmness and lard consistency using several different physicochemical methods</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_jsfa.1761&Exemplar=1&LAN=DE A1 Gläser, Karola R A1 Wenk, Caspar A1 Scheeder, Martin RL PB Wiley YR 2004 SN 0022-5142 SN 1097-0010 JF Journal of the Science of Food and Agriculture VO 84 IS 8 SP 853 OP 862 LK http://dx.doi.org/https://doi.org/10.1002/jsfa.1761 DO https://doi.org/10.1002/jsfa.1761 SF ELIB - SuUB Bremen
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