The Feeding and Rearing Systems of Iberian Pigs Affect the Lipid Composition and Texture Profile of Dry-Cured Loin

Journal of Animal and Feed Sciences - Poland
doi 10.22358/jafs/66370/2009
Full Text
Abstract

Available in full text

Date
Authors
Publisher

The Kielanowski Institute of Animal Physiology and Nutrition, PAS

Related search

Production of Dry-Cured Pork Loin Using Water Vapour Permeable Bags

2018English

Effect of the Amount of Chestnuts in the Diet of Celta Pigs on the Fatty Acid Profile of Dry-Cured Lacon

Grasas y Aceites
Organic ChemistryFood Science
2016English

The Impact of Ripening Time on Technological Quality Traits, Chemical Change and Sensory Characteristics of Dry-Cured Loin

Asian-Australasian Journal of Animal Sciences
Animal ScienceZoologyFood Science
2015English

Influence of Dietary Protein Content on the Chemico-Physical Profile of Dry-Cured Hams Produced by Pigs of Two Breeds

Scientific Reports
Multidisciplinary
2019English

Dry Season and Soil Texture Affect the Chemical Control of Monocotyledonous in Sugarcane

Comunicata Scientiae
AgriculturalBiological Sciences
2018English

Marbling Texture Does Not Affect Muscle Fiber Type of Beef Strip Loin Steaks

Kansas Agricultural Experiment Station Research Reports
2018English

Estimation of Sensory Pork Loin Tenderness Using Warner-Bratzler Shear Force and Texture Profile Analysis Measurements

Asian-Australasian Journal of Animal Sciences
Animal ScienceZoologyFood Science
2015English

Lipid Profile and Cholesterol of Pork With the Use of Glycerin in Feeding

Arquivo Brasileiro de Medicina Veterinaria e Zootecnia
Veterinary
2015English

Effect of Pasture on Chestnut or Acorn on Fatty Acid Composition and Aromatic Profile of Fat of Cinta Senese Dry-Cured Ham

Grasas y Aceites
Organic ChemistryFood Science
2009English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy