2 Article(s)Download |
PMID | Title | Pub. Year | #Total Relationships |
| 1 | 29345780 | Influence of intramuscular fat content on lipid composition, sensory qualities and consumer acceptability of cured cooked ham. | 2000 May 1 | 1 |
| 2 | 22062933 | Influence of intramuscular fat content on the quality of pig meat - 1. Composition of the lipid fraction and sensory characteristics of m. longissimus lumborum. | 1999 Sep | 1 |