Changes in fatty acid composition and improved sensory quality of backfat and meat of pigs fed bacterial protein meal

Meat Science

Volumn 71, Issue 4, 2005, Pages 719-729

  Overland M ^a   Kjos, N P ^b   Olsen, E ^c   Skrede, A ^a,b  

^a Centre of Excellence   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^c NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

Author keywords

Bacterial protein meal; Fatty acid composition; Pork; Rancidity; Sensory quality; TBARS

Indexed keywords

SUS SCROFA;

EID: 24944569632     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.05.017     Document Type: Article

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