Subcutaneous and intramuscular lipid traits as tools for classifying Iberian pigs as a function of their feeding background

Research output: Contribution to journalJournal articleResearchpeer-review

Original languageEnglish
JournalMeat Science
Issue number4
Pages (from-to)632-640
Number of pages9
Publication statusPublished - 2009
Externally publishedYes

    Research areas

  • Oleic acid enriched diet, Acorn and grass, Lipid composition, Unsaponifiable fraction, Subcutaneous fat, Intramuscular lipids

ID: 129736863