Chemical and physical characteristics of fresh subcutaneous fat from alentejano pig breed.

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dc.contributor.authorNeves, J.A.
dc.contributor.authorEusébio, I.
dc.contributor.authorFreitas, A.B.
dc.contributor.authorMartins, J.M.
dc.contributor.authorNunes, J.T.
dc.date.accessioned2012-01-13T16:05:47Z
dc.date.available2012-01-13T16:05:47Z
dc.date.issued2004
dc.date.updated2012-01-11T19:04:29Z
dc.description.abstractThe aim of this work was to investigate the evolution of the chemical composition of fatty tissues and its effect on chemical and physical traits.por
dc.identifier.authoremailjneves@uevora.pt
dc.identifier.authoremailnd
dc.identifier.authoremailaagbf@uevora.pt
dc.identifier.authoremailjmartins@uevora.pt
dc.identifier.authoremailjnunes@uevora.pt
dc.identifier.citationNeves, 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.por
dc.identifier.isbnISBN 952-10-1960-3
dc.identifier.scientificarea388por
dc.identifier.sharewithICAAMpor
dc.identifier.urihttp://hdl.handle.net/10174/3540
dc.identifier.withinvitedoralpresentationnaopor
dc.identifier.withoralpresentationnaopor
dc.identifier.withpostersimpor
dc.language.isoengpor
dc.publisherHelsinki University Presspor
dc.rightsopenAccesspor
dc.subjectAlentejano pigspor
dc.subjectsubcutaneous fatpor
dc.subjectChemical and physical characteristicspor
dc.titleChemical and physical characteristics of fresh subcutaneous fat from alentejano pig breed.por
dc.typelecturepor

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