Iodine Value and its Impact on Pork Quality
Joel DeRouchey, Mike Tokach, Steve Dritz, Bob Goodband and Jim Nelssen of Kansas State University explain how 'pork quality' may be quantified in terms of the iodine value of carcass fat. Their paper was presented at the Swine Profitability Conference 2010.
13 January 2011
2 minute read
