Meat quality characteristics in different lines of Iberian pigs

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Standard

Meat quality characteristics in different lines of Iberian pigs. / Muriel, E; Ruiz Carrascal, Jorge; Ventanas, J; Petron, MJ; Antequera, T.

I: Meat Science, Bind 67, Nr. 2, 06.2004, s. 299-307.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Muriel, E, Ruiz Carrascal, J, Ventanas, J, Petron, MJ & Antequera, T 2004, 'Meat quality characteristics in different lines of Iberian pigs', Meat Science, bind 67, nr. 2, s. 299-307. https://doi.org/10.1016/j.meatsci.2003.11.002

APA

Muriel, E., Ruiz Carrascal, J., Ventanas, J., Petron, MJ., & Antequera, T. (2004). Meat quality characteristics in different lines of Iberian pigs. Meat Science, 67(2), 299-307. https://doi.org/10.1016/j.meatsci.2003.11.002

Vancouver

Muriel E, Ruiz Carrascal J, Ventanas J, Petron MJ, Antequera T. Meat quality characteristics in different lines of Iberian pigs. Meat Science. 2004 jun.;67(2):299-307. https://doi.org/10.1016/j.meatsci.2003.11.002

Author

Muriel, E ; Ruiz Carrascal, Jorge ; Ventanas, J ; Petron, MJ ; Antequera, T. / Meat quality characteristics in different lines of Iberian pigs. I: Meat Science. 2004 ; Bind 67, Nr. 2. s. 299-307.

Bibtex

@article{7623739b222644c0a30ffa85fcbb1c32,
title = "Meat quality characteristics in different lines of Iberian pigs",
keywords = "Iberian pig lines, meat quality, intramuscular fat, fatty acids, colour",
author = "E Muriel and {Ruiz Carrascal}, Jorge and J Ventanas and MJ Petron and T Antequera",
year = "2004",
month = jun,
doi = "10.1016/j.meatsci.2003.11.002",
language = "English",
volume = "67",
pages = "299--307",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "2",

}

RIS

TY - JOUR

T1 - Meat quality characteristics in different lines of Iberian pigs

AU - Muriel, E

AU - Ruiz Carrascal, Jorge

AU - Ventanas, J

AU - Petron, MJ

AU - Antequera, T

PY - 2004/6

Y1 - 2004/6

KW - Iberian pig lines

KW - meat quality

KW - intramuscular fat

KW - fatty acids

KW - colour

U2 - 10.1016/j.meatsci.2003.11.002

DO - 10.1016/j.meatsci.2003.11.002

M3 - Journal article

C2 - 22061327

VL - 67

SP - 299

EP - 307

JO - Meat Science

JF - Meat Science

SN - 0309-1740

IS - 2

ER -

ID: 129737591