Contents and composition of individual phospholipid classes from biceps femoris related to the rearing system in Iberian pig-Reference-Cited by-同舟云学术

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Contents and composition of individual phospholipid classes from biceps femoris related to the rearing system in Iberian pig

Published:2021-02 Issue: Volume:338 Page:128102
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Tejeda Juan F.,Gandemer Gilles,García Carmen,Viau Michelle,Antequera Teresa

Funder

Junta de Extremadura

Institut National de la Recherche Agronomique

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Effects of dietary α-linolenic acid on the fatty acid composition, storage stability and sensory characteristics of pork loin;Ahn;Meat Science,1996

2. Fatty acid and aldehyde composition of individual phospholipid classes of rabbit skeletal muscles is related to the metabolic type of the fibre;Alasnier;Meat Science,1998

3. Lipid characteristics associated with oxidative and glycolytic fibres in rabbit muscles;Alasnier;Meat Science,1996

4. Oxidative stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle fibre;Andrés;Meat Science,2001

5. Muscle fibre types in Iberian pigs: Influence of crossbreeding with Duroc breed and rearing conditions;Andrés;Annales de Zootechnie,1999

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Feed Supplementation Detection during the Last Productive Stage of the Acorn-Fed Iberian Pig through a Faecal Volatilome Analysis;Animals;2023-01-07

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