Author:
de Prados M.,Fulladosa E.,Gou P.,Muñoz I.,Garcia-Perez J.V.,Benedito J.
Funder
Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)
Universitat Politècnica de València (UPV
Reference32 articles.
1. Official method 2007.04, determination of fat, moisture, and protein in meat and meat products;Association of Official Analytical Chemists,2007
2. Composition assessment of raw meat mixture using ultrasonics;Benedito;Meat Science,2001
3. Comparison of five types of pig crosses. I. Growth and carcass traits;Blasco;Livestock Production Science,1994
4. Assessment of meat fat content using dual energy X-ray absorption;Brienne;Meat Science,2001
5. Factors in pig production that impact the quality of dry-cured ham: A review;Čandek-Potokar;Animal,2012
Cited by
40 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献