Articles citing this paper
Carcass lean-yield effects on the fatty acid and amino acid composition of Duroc pork and its technological quality after vacuum-aging
J. Álvarez-Rodríguez A , R. Ros-Freixedes B , S. Gol A , E. Henríquez-Rodríguez A , R. N. Pena A , L. Bosch C , J. Estany A , F. Vilaró D and M. Tor A E
+ Author Affiliations
- Author Affiliations
A Department of Animal Science, University of Lleida-Agrotecnio Centre, Universitat de Lleida, Av. Rovira Roure 191, CP 25198, Spain.
B Present address: The Roslin Institute and Royal (Dick) School of Veterinary Studies, The University of Edinburgh, United Kingdom.
C Department of Chemical and Agricultural Engineering and Agrifood Technology, Universitat de Girona, Spain.
D Scientific-Technical Services DATCEM, Universitat de Lleida, Spain.
E Corresponding author. Email: mtor@ca.udl.cat
Animal Production Science 58(12) 2335-2343 https://doi.org/10.1071/AN17070
Submitted: 7 February 2017 Accepted: 30 June 2017 Published: 28 September 2017
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