Chemical and physical characteristics of fresh subcutaneous fat from alentejano pig breed.
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Helsinki University Press
Abstract
The aim of this work was to investigate the evolution of the chemical composition of fatty tissues and its effect on chemical and physical traits.
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Neves, J.A.; Eusébio, I.; Freitas, A.B.; Martins, J.M.; Nunes, J.T.Chemical and physical characteristics of fresh subcutaneous fat from alentejano pig breed. Trabalho apresentado em 50th. International Congress of Meat Science and Technology, In 50th. International Congress of Meat Science and Technology – Abstracts, Helsinki, 2004.