The effect of increasing carcass weight of finishing boars and gilts on joint composition and meat quality
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference37 articles.
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2. Meat and fat quality in boars, castrates and gilts;Barton-Gade;Livestock Production Science,1987
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4. A rapid method of total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959
5. Effects of age and/or weight at slaughter on longissimus dorsi muscle: biochemical traits and sensory quality in pigs;Candek-Potokar;Meat Science,1998
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