About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

Pork quality

1986

Girard, J.P. (Institut National de la Recherche Agronomique, Ceyrat (France). Centre de Theix, Station de Recherches sur la Viande) | Goutefongea, R. | Monin, G. | Touraille, C.

AGROVOC Keywords
breeds carne de cerdo carne fresca fresh meat keeping quality lipolyse lipolysis meat products organoleptic properties oxidation oxydation ph pork productos de la carne race razas sacrificio slaughtering tejido adiposo tissu adipeux viande de porc zootechnie zootechny zootecnia
Bibliographic information
Publisher
Maloine
Other Subjects
Oxidacion; Color/ musculos; Couleur/ muscle; Viande fraiche; Aptitude a la conservation; Propiedades organolepticas; Lipolisis; Produit carne; Aptitud para la conservacion; Colour/ muscles; Adipose tissues; Propriete organoleptique; Abattage de betail
Language
French
Note
6 tables, 45 ref., Summary (En)
ISBN
2-224-01167-9
Type
Summary
Source
[Scientific and technical principles of pig breeding], Perez, J.M.Mornet, P.Rerat, A. (eds.).- Paris (France): Maloine, 1986.- ISBN 2-224-01167-9. p. 461-480
1987-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Institut national de la recherche agronomique

Discover this data provider's collection in AGRIS

Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]