Evaluation of pork backfat firmness and lard consistency using several different physicochemical methods
A total of 96 pigs were fed on a control diet (barley, wheat, soybean meal) or the control diet supplemented with one of six fats, differing in saturated (SFA), cis- and trans-monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) content, in order to produce backfat widely differing in fatty...
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Veröffentlicht in: | Journal of the science of food and agriculture 2004-06, Vol.84 (8), p.853-862 |
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Sprache: | eng |
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