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pro vyhledávání: '"G. Vonder"'
Autor:
B. Engel, G.H. Geesink, F.J.M. Smulders, A.W. de Vries, P. van der Wal, G. Mateman, G. Vonder
Publikováno v:
Meat Science. 34:27-37
Carcass conformation, meat quality, fatty acid patterns of backfat and sensory quality characteristics (tenderness, juiciness, smell and taste) of scharrel (free range) pigs and animals from intensive fattening systems were compared. Both groups of p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fd4f00b10c71eeafe17cc7271e557c86
https://doi.org/10.1016/0309-1740(93)90016-b
https://doi.org/10.1016/0309-1740(93)90016-b
