Physicochemical characteristics of three muscles from free-range reared Iberian pigs slaughtered at 90 kg live weight
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Meat Science |
| Volume | 63 |
| Issue number | 4 |
| Pages (from-to) | 533-541 |
| ISSN | 0309-1740 |
| Publication status | Published - Apr 2003 |
- Iberian pig, muscle, lipid content, meat colour, free-range rearing
Research areas
ID: 129737215