Prediction of the feeding background of Iberian pigs using the fatty acid profile of subcutaneous, muscle and hepatic fat-Reference-Cited by-同舟云学术

Prediction of the feeding background of Iberian pigs using the fatty acid profile of subcutaneous, muscle and hepatic fat

Published:1998-06 Issue:2 Volume:49 Page:155-163
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Ruiz Jorge,Cava Ramón,Antequera Teresa,Martín Lourdes,Ventanas Jesús,López-Bote Clemente J.

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

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2. Evolución de distintos parámetros físico-químicos durante la elaboración de jamones Ibéricos a partir de cerdos Ib3ricos (100%) e Ibéricos x Duroc (50%);Antequera;Revista Española de Ciencia y Tecnología de los Alimentos,1993

3. Official Methods of Analysis;AOAC,1984

4. A rapid method of total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959

5. Growth, carcass characteristics, and lipid composition of adipose tissue and muscle of pigs fed canola;Busboom;Journal of Animal Science,1991

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