Growth performance, carcass and meat quality of the Celta pig crossbred with Duroc and Landrance genotypes

Author:

Franco Daniel,Vazquez José Antonio,Lorenzo José Manuel

Funder

FEADER

Publisher

Elsevier BV

Subject

Food Science

Reference68 articles.

1. Effect of crossbreeding and gender on meat quality and fatty acid composition in pork;Alonso;Meat Science,2009

2. Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat;AMSA,1995

3. Effects of temperature during the last month of ageing and of salting time on dry-cured ham aged for six-months;Arnau;Journal of the Science of Food and Agriculture,1997

4. The effects of castration on the eating quality of dry-cured ham;Bañón;Meat Science,2003

5. Meat and fat quality in boars, castrates and gilts;Barton-Gade;Livestock Production Science,1987

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