Fatty acids composition of Longissimus lumborum muscle from Alentejano pigs finished under free-range conditions

Fatty acids composition of Longissimus lumborum muscle from Alentejano pigs finished under free-range conditions

Detalhes bibliográficos
Autor principal: Cachucho, L. (author)
Outros Autores: Albuquerque, A. (author), Guerreiro, O. (author), Alves, S.P. (author), Bessa, R.J.B. (author), Usié, A. (author), Leão, C. (author), Martins, J.M. (author), Charneca, R. (author), Ramos, A.M. (author), Jerónimo, E. (author)
Formato: lecture
Idioma:eng
Publicado em: 2020
Assuntos:
Pigs
Local breeds
Alentejano pig
Fatty acids
Longissimus lumborum
free-range
Texto completo:http://hdl.handle.net/10174/28184
País:Portugal
Oai:oai:dspace.uevora.pt:10174/28184

Texto Completo

http://hdl.handle.net/10174/28184

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