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1 research outputs found
Effects of persimmon peel supplementation on pork quality, palatability, fatty acid composition, and cholesterol level
Author
America Meat Science Association
AOAC
+25Â more
HS Ahn
J Folch
J Santos-Silva
JD Wood
JE Son
KO Honikel
M Meilgaard
MGL Hartog
National Pork Producer Council
National Research Council
R Ross
RD Warner
RG Kauffman
S Fukai
S Gorinstein
S Gorinstein
SAS
ST Joo
ST Oh
T Yokozawa
World Health Organization
Y Liu
Y Matsumura
YM Choi
YM Choi
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
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