About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

Lipides et qualites des tissus adipeux et musculaires de porc. Facteurs de variation. 1. Partie: lipides et qualites du tissu adipeux, facteurs de variation.

1988

Girard J.P. | Bout J. | Salort D.

AGROVOC Keywords
acide gras age canal animal carcasse carcasses carne de cerdo cerdo chemicophysical properties edad engorde engraissement fattening fatty acids lipid content lipide lipids organoleptic properties porcin pork rabia rabies rage swine tejido adiposo teneur en lipides tissu adipeux viande de porc
Bibliographic information
Other Subjects
Lipidos; Propiedades organolepticas; Adipose tissues; Propriete organoleptique; Propiedades fisico quimicas; Contenido de lipidos; Propriete physico chimique; Acidos grasos
Language
French
Note
11 tables.
ISBN
2-85969-040-X
Translated Title
English. [Lipids and qualities of pork adipose and muscular tissues. Factors of variation. 1. part: Lipids and qualities of adipose tissue]. [French]
Type
Monograph; Conference Paper; Conference Part; Conference Proceedings
Conference
20. Journees de la Recherche Porcine en France. Paris (France). 2-4 Feb 1988.
Corporate Author
Institut National de la Recherche Agronomique, Ceyrat (France). Centre de Theix, Station de Recherches sur la Viande
2012-11-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Wolters Kluwer

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]