The relationship between the chemical composition of the carcass and the fatty acid composition of intramuscular fat and backfat of several pig breeds slaughtered at different weights-Reference-Cited by-同舟云学术

The relationship between the chemical composition of the carcass and the fatty acid composition of intramuscular fat and backfat of several pig breeds slaughtered at different weights

Published:2010-10 Issue:2 Volume:86 Page:324-330
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Raj St.,Skiba G.,Weremko D.,Fandrejewski H.,Migdał W.,Borowiec F.,Poławska E.

Publisher

Elsevier BV

Subject

Food Science

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4. Comparison of Duroc and British Landrace pigs for meat and eating quality;Cameron;Meat Science,1990

5. Table of feedstuffs. Information about composition, digestibility and feeding value (In Dutch);CVB,1995

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