1. Growth and carcass characteristics as well as meat and fat quality of three types of pigs under different feeding regimens;Affentranger;Livest. Prod. Sci.,1996
2. VisualPork. Towards the simulation of a virtual butcher;Bardera,2012
3. Changes in the histochemical properties and meat quality traits of porcine muscles during the growing-finishing period as affected by feed restriction, slaughter age, or slaughter weight;Bee;J. Anim. Sci.,2007
4. Boada, I., Spinola, J., Rodriguez, J., Martínez, R., Font-i-Furnols, M., 2009. VisualPork towards the simulation of a Virtual Butcher. In VisualPork towards the simulation of a Virtual Butcher., II Workshop on the use of Computed Tomography (CT) in pig carcass classification. Other CT applications: live animals and meat technology. Monells (Girona), Spain. https://www.recercat.cat/bitstream/handle/2072/39299/13_Imma_Boada_et_al.pdf?sequence=13(accessed 10 December 2018).
5. In vivo computed tomography evaluation of the composition of the carcass and main cuts of growing pigs of three commercial crossbreeds;Carabús;Livestock Sci,2014