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Lipides et qualites des tissus adipeux et musculaires de porc. Facteurs de variations. 2. Partie: lipides et qualites du tissu musculaire, facteurs de variation.

1988

Bout J. | Girard J.P.

AGROVOC Keywords
age breeds carne de cerdo cerdo chemicophysical properties edad keeping quality lipid content lipide lipids muscle muscles nutritive value organoleptic properties porcin pork race razas slaughter weight swine teneur en lipides valeur nutritive valor nutritivo viande de porc
Bibliographic information
Other Subjects
Lipidos; Aptitud para la conservacion; Propiedades organolepticas; Poids a l' abattage; Propriete organoleptique; Propiedades fisico quimicas; Contenido de lipidos; Aptitude a la conservation; Peso de la canal; Propriete physico chimique; Musculos
Language
French
Note
Bibliography.
ISBN
2-85969-040-X
Translated Title
English. [Lipids and qualities of pork adipose and muscular tissues. Factors of variation. 2. part: Lipids and qualities of muscular tissue]. [French]
Type
Monograph; Conference Paper; Conference Part; Conference Proceedings; Bibliography; Book; Monograph
Conference
20. Journees de la Recherche Porcine en France. Paris (France). 2-4 Feb 1988.
Corporate Author
Institut Technique du Porc, Le Rheu (France)
2012-11-15
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