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Autor:
Lukač Dragomir R., Vidović Vitomir S., Stoisavljević Aleksandar Lj., Puvača Nikola M., Džinić Natalija R., Tomović Vladimir M.
Publikováno v:
Hemijska Industrija, Vol 69, Iss 2, Pp 121-126 (2015)
Meat is a very rich and universal source of nutrients. The primary importance of meat is based especially on protein content. Optimum slaughter weight has influence on the basic chemical composition of meat. Fattening pigs were classified by their
Externí odkaz:
https://doaj.org/article/a309f54dc3d34d83b7285fd067f238fa
