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Eating quality of smoked bacon from swine fed with fish oil

2012

Autchara Kayan(Kasetsart University, Bangkok (Thailand). Faculty of Agriculture. Department of Animal Husbandry) | Sanchai Jaturasitha(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agriculture. Department of Animal and Aquatic Science) E-mail:[email protected] | Pensri Chungsiriwat(Department of Livestock Development, Bangkok (Thailand)) | Wicke, Michael(Georg-August Universitaet Goettingen, Goettingen (Germany). Department of Animal Science)

AGROVOC Keywords
animal feeding bacon cholesterol fattening fatty acids feeding feeds fish oils organoleptic properties sex slaughter weight supplements swine triglycerides
Bibliographic information
Chiang Mai University Journal of Natural Sciences (Thailand)
ISSN 1685-1994
Pagination
pp. 163-170
Other Subjects
Fatty acid; Smoked bacon; Eating quality; Fish oil
Language
English
Type
Summary; Non-Conventional
2016-08-15
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This bibliographic record has been provided by Thai National AGRIS Centre, Kasetsart University

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Links
http://cmuj.chiangmai.ac.th
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