Meat quality characteristics of DurocxYorkshire, DurocxYorkshirexwild boar and wild boar
Chemical composition, pH value, fatty acids profile, cholesterol content, color and sensory analysis of pork meat from Duroc x Yorkshire (D x Y), Duroc x Yorkshire x wild boar (D x Y x WB) crossbreeds and wild boars (WB) was investigated. Samples for all tests were taken from m. longissimus...
Main Authors: | Ivanović Snežana D., Stojanović Zoran M., Popov-Raljić Jovanka V., Baltić Milan Ž., Pisinov Boris P., Nešić Ksenija D. |
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Format: | Article |
Language: | English |
Published: |
Association of Chemical Engineers of Serbia
2013-01-01
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Series: | Hemijska Industrija |
Subjects: | |
Online Access: | http://www.doiserbia.nb.rs/img/doi/0367-598X/2013/0367-598X1300017I.pdf |
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