Effect of feeding partially hydrogenated lard on trans-fatty acid content of muscle and backfat of heavy pigs

Meat Science

Volumn 71, Issue 4, 2005, Pages 651-656

  Bochicchio, D ^a   Faeti, V ^a   Marchetto, G ^a   Poletti, E ^a   Maranesi, M ^b   Mordenti, A L ^b   Della Casa, G ^a  

^a Sezione Operativa di Modena   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Fat quality; Heavy pig; Partially hydrogenated lard; Seasoned raw ham

Indexed keywords

SUS SCROFA;

EID: 24944515770     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.05.010     Document Type: Article

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