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Influence of dietary mono- and polyunsaturated fatty acids on phospholipids, cooking loss and texture of pork

Eichenberger, B. | Scheeder, M.R.L. | GlSser, K. | Wenk, C.

AGROVOC Keywords
aceites aliment pour animaux calidad carne de cerdo cerdo corps gras fats feeds grasas huile meat texture oils phosphatide phospholipids piensos polyunsaturated fatty acids porcin pork quality swine tejido adiposo textura de la carne texture de la viande tissu adipeux viande porcine
Bibliographic information
Issue 9
Pagination
p. 56
Other Subjects
Fosfolipidos; Adipose tissues; Acidos grasos poliinsaturados; Acide gras polyinsature; Qualite
Language
German
ISSN
7690-4093
Translated Title
Einflu¯ von Mono- und PolyenfettsSuren im Futter auf Phospholipide, Garverlust und Textur von Schweinefleisch
Type
Conference
Conference
54. Tagung der Gesellschaft fnr ErnShrungsphysiologie, AMS G÷ttingen (Germany), 07-09 Mar 2000
Corporate Author
Eidgenoessische Technische Hochschule, Zuerich (Switzerland). Inst. fuer Nutztierwissenschaften. Gruppe Ernaehrungsbiologie
2002-08-15
AGRIS AP
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