‘Scharrel’ (free range) pigs: Carcass composition, meat quality and taste-panel studies
- 1 January 1993
- journal article
- Published by Elsevier in Meat Science
- Vol. 34 (1) , 27-37
- https://doi.org/10.1016/0309-1740(93)90016-b
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- The use of filter paper to estimate drip loss of porcine musculatureMeat Science, 1986
- Influence of Dietary Fiber on the Performance and Cellulase Activity of Growing-Finishing Swine1Journal of Animal Science, 1984
- Effect of environmental temperature on the degree of unsaturation of depot fats of pigs given different amounts of foodJournal of the Science of Food and Agriculture, 1974