Physical and Chemical Lipid Determinations in Barrow and Gilt Carcasses
Author:
Publisher
Oxford University Press (OUP)
Subject
Genetics,Animal Science and Zoology,General Medicine,Food Science
Link
http://academic.oup.com/jas/article-pdf/23/3/656/23107499/jan0230030656.pdf
Cited by 12 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. Increasing omega-3 levels through dietary co-extruded flaxseed supplementation negatively affects pork palatability;Food Chemistry;2011-06
2. Animal Husbandry;Anabolic-Androgenic Steroids;1976
3. Intramuscular Fat Content and Some Carcass Composition Traits in Lines of Pigs Selected for Rate of Gain and Thickness of Backfat;Acta Agriculturae Scandinavica;1975-01
4. Effect of Early Nutrition on the Development of Adipose Tissue in the Pig. II. Weight Constant Basis;Journal of Animal Science;1973-12-01
5. FATTY ACID COMPOSITION OF BOVINE INTRAMUSCULAR AND SUBCUTANEOUS FAT AS RELATED TO BREED AND SEX;Journal of Food Science;1973-03
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