Chemical and physical characteristics of fresh subcutaneous fat from alentejano...

• Autor(es): Neves, J.A. ; Eusébio, I. ; Freitas, A.B. ; Martins, J.M. ; Nunes, J.T.
• Data: 2004
• Identificador Persistente: http://hdl.handle.net/10174/3540
• Origem: Repositório Científico da Universidade de Évora
• Assunto(s): Alentejano pigs; subcutaneous fat; Chemical and physical characteristics
• Tipo de Documento: Palestra
• Idioma: Inglês

Descrição

The aim of this work was to investigate the evolution of the chemical composition of fatty tissues and its effect on chemical and physical traits.