Extensively reared Iberian pigs versus intensively reared white pigs for the manufacture of liver pâté

Meat Science

Volumn 67, Issue 3, 2004, Pages 453-461

  Estevez M ^a   Morcuende, D ^a   Ramirez R ^a   Ventanas, J ^a   Cava, R ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Extensive; Fatty acids; Iberian pigs; Instrumental colour; Iron; Liver p t ; White pigs

Indexed keywords

EXTENSIVE IBERAN PIGS; INSTRUMENTAL COLOR; LIVER PATÉ; WHITE PIGS;

ANTIOXIDANTS; DISEASES; FATTY ACIDS; MUSCLE; RAW MATERIALS; REFRIGERATION; SODIUM COMPOUNDS; TISSUE;

MEATS;

SUS SCROFA;

EID: 17544404716     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2003.11.019     Document Type: Article

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