Lipid profile and quality of meat from finishing pig supplemented with minerals-Reference-Cited by-同舟云学术

Lipid profile and quality of meat from finishing pig supplemented with minerals

Published:2019-09 Issue:3 Volume:39 Page:721-728
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

ALBUQUERQUE Tatiane Mendonça Nogueira Carneiro de¹^ORCID,RAMOS Eduardo Mendes¹,MACHADO Isabella Fiche da Matta¹,BORGES Paula Caixeta¹,BOLLETA Ana Gabriella¹,MARÇAL Joanna Oliveira¹,CARVALHO Fernanda Paul de¹,FARIA Peter Bitencourt¹

Affiliation:

1. Universidade Federal de Lavras, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v39n3/0101-2061-cta-fst06118.pdf

Reference38 articles.

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2. Effect of supplemental iron on finishing swine performance, carcass characteristics, and pork quality during retail display;Apple J. K.;Journal of Animal Science,2007

3. Perfil de ácidos graxos no Longissimus dorsi de cordeiros Santa Inês alimentados com diferentes níveis energéticos;Arruda P. C. L.;Semina: Ciências Agrárias,2012

4. Teores de colesterol, lipídios totais e ácidos graxos em cortes de carne suína;Bragagnolo N.;Food Science and Technology (Campinas),2002

5. Effect of dietary organic selenium on muscle proteolytic activity and water-holding capacity in pork;Calvo L.;Meat Science,2016

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