STUDIES ON THE FATS OF THE BACON PIG WITH REFERENCE TO CARCASS QUALITY - THE EFFECT OF DIET ON THE COMPONENT FATTY ACIDS OF THE BACK FAT

被引：20

作者：

SHORLAND, FB

DELAMARE, PBD

机构：

来源：

关键词：

D O I：

10.1017/S0021859600007887

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：33 / 38

页数：6

共 42 条

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[5] Low-temperature crystallization of the fatty acids and glycerides
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