Effect of protein level in commercial diets on pork meat quality-Reference-Cited by-同舟云学术

Effect of protein level in commercial diets on pork meat quality

Published:2010-05 Issue:1 Volume:85 Page:7-14
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Alonso Verónica,Campo María del Mar,Provincial Laura,Roncalés Pedro,Beltrán José Antonio

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

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5. Bejerholm, C., & Barton-Gade, P. (1986). Effect of intramuscular fat level on the eating quality of pig meat. Danish Meat Research Institute, Manuscript No. 720E.

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