Fat content in pork and its culinary and technological suitability
1999
Potkanski, A. (Akademia Rolnicza, Poznan (Poland). Katedra Zywienia Zwierzat i Gospodarki Paszowej) | Pospiech, E. (Akademia Rolnicza, Poznan (Poland). Inst. Technologii Miesa)
Application of fat as additive increases energetic value of feed, what may have an influence on fat content in the carcass and in meat. The addition of vegetal fats affects also the qualitative composition of animal fat, increasing the content of unsaturated fatty acids. This phenomenon can be beneficial for consumers, although it can reduce the technological usefulness of meat
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书目信息
页码
pp. 125-131
其它主题
Qualite technologique; Alimentacion; Contenido de lipidos; Acidos grasos
语言
抛光
注释
Summaries (En, Pl)
1 fig., 3 tables; 18 ref.
翻译的标题
Zawartosc tluszczu w miesie wieprzowym a jego przydatnosc kulinarna oraz technologiczna
类型
Summary
2001-08-15
AGRIS AP