Influence of Genetic Type on the Quality of Pig Meat
Aspects commonly found in the literature on meat quality of swine, shows the fact that, in a large number of qualitative peculiarities of muscle tissue, it can select the color and pH as some of the most important physical elements. These parameters are closely interdependent with biochemical proces...
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| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Agroprint Timisoara
2023-09-01
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| Col·lecció: | Scientific Papers Animal Science and Biotechnologies |
| Matèries: | |
| Accés en línia: | https://spasb.ro/index.php/public_html/article/view/575 |
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