Comparison of the lipid content and fatty acid composition of intermuscular and subcutaneous adipose tissues in pig carcasses
- Author
- MONZIOLS, M1 2 ; BONNEAU, M1 ; DAVENEL, A2 ; KOUBA, M1
[1] UMR SENAH INRA -Agrocampus -Rennes, 35590 Saint Gilles, France
[2] CEMAGREF, 17 Avenue de Cucillé, 35044 Rennes, France - Source
Meat science. 2007, Vol 76, Num 1, pp 54-60, 7 p ; ref : 3/4 p
- CODEN
- MESCDN
- ISSN
- 0309-1740
- Scientific domain
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Adipose tissue Fatty acids Intermuscular fat Lipids Pig
- Keyword (fr)
- Acide gras Composition chimique Lipide Matière grasse Porc Produit carné Animal à viande Animal élevage Artiodactyla Mammalia Ungulata Vertebrata
- Keyword (en)
- Fatty acids Chemical composition Lipids Fat Pig Meat product Meat animals Farming animal Artiodactyla Mammalia Ungulata Vertebrata
- Keyword (es)
- Acido graso Composición química Lípido Materia grasa Cerdo Producto de carne Animales de carne Animal cría Artiodactyla Mammalia Ungulata Vertebrata
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A36 Animal productions / 002A36C Terrestrial animal productions / 002A36C03 Vertebrates
- Discipline
- Agrifood industries Animal productions
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18579646
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.meatsci.2006.10.013 
https://dx.doi.org/10.1016/j.meatsci.2006.10.013
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