Standard
Physicochemical characteristics of three muscles from free-range reared Iberian pigs slaughtered at 90 kg live weight. / Cava, R; Estevez, M; Ruiz Carrascal, Jorge; Morcuende, D.
In:
Meat Science, Vol. 63, No. 4, 04.2003, p. 533-541.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Cava, R, Estevez, M, Ruiz Carrascal, J & Morcuende, D 2003, 'Physicochemical characteristics of three muscles from free-range reared Iberian pigs slaughtered at 90 kg live weight', Meat Science, vol. 63, no. 4, pp. 533-541.
APA
Cava, R., Estevez, M., Ruiz Carrascal, J., & Morcuende, D. (2003). Physicochemical characteristics of three muscles from free-range reared Iberian pigs slaughtered at 90 kg live weight. Meat Science, 63(4), 533-541.
Vancouver
Cava R, Estevez M, Ruiz Carrascal J, Morcuende D. Physicochemical characteristics of three muscles from free-range reared Iberian pigs slaughtered at 90 kg live weight. Meat Science. 2003 Apr;63(4):533-541.
Author
Cava, R ; Estevez, M ; Ruiz Carrascal, Jorge ; Morcuende, D. / Physicochemical characteristics of three muscles from free-range reared Iberian pigs slaughtered at 90 kg live weight. In: Meat Science. 2003 ; Vol. 63, No. 4. pp. 533-541.
Bibtex
@article{491967cd37c342b48388faa6f852992c,
title = "Physicochemical characteristics of three muscles from free-range reared Iberian pigs slaughtered at 90 kg live weight",
keywords = "Iberian pig, muscle, lipid content, meat colour, free-range rearing",
author = "R Cava and M Estevez and {Ruiz Carrascal}, Jorge and D Morcuende",
year = "2003",
month = apr,
language = "English",
volume = "63",
pages = "533--541",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "4",
}
RIS
TY - JOUR
T1 - Physicochemical characteristics of three muscles from free-range reared Iberian pigs slaughtered at 90 kg live weight
AU - Cava, R
AU - Estevez, M
AU - Ruiz Carrascal, Jorge
AU - Morcuende, D
PY - 2003/4
Y1 - 2003/4
KW - Iberian pig
KW - muscle
KW - lipid content
KW - meat colour
KW - free-range rearing
M3 - Journal article
VL - 63
SP - 533
EP - 541
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 4
ER -
