Effect of Dietary Processed Sulfur Supplementation on Water-holding Capacity, Color, and Lipid Profiles of Pork

This study was performed to investigate the effect of dietary processed sulfur supplementation on water-holding capacity, color, and lipid profiles of pork according to the level of dietary processed sulfur (0%, CON; 0.3%, S). The pigs were slaughtered at an average final weight of 120 kg, and the l...

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Detalles Bibliográficos
Autores principales: Yang, FengQi, Kim, Ji-Han, Yeon, Su Jung, Hong, Go-Eun, Park, Woojoon, Lee, Chi-Ho
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4726963/
https://www.ncbi.nlm.nih.gov/pubmed/26877643
http://dx.doi.org/10.5851/kosfa.2015.35.6.824

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4726963/
https://www.ncbi.nlm.nih.gov/pubmed/26877643
http://dx.doi.org/10.5851/kosfa.2015.35.6.824

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