Extensively reared Iberian pigs versus intensively reared white pigs for the manufacture of frankfurters

Meat Science

Volumn 72, Issue 2, 2006, Pages 356-364

  Estévez, Mario ^a   Morcuende, David ^a   Cava, Ramón ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Colour; Fatty acids; Frankfurters; Iberian pigs; Iron; Texture profile; Vitamin E; White pigs

Indexed keywords

SUS SCROFA;

EID: 27644575603     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.08.003     Document Type: Article

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