The effects of altering dietary fatty acid and vitamin E content on the chemical, physical and organoleptic quality of pig meat and fat

Research output: Contribution to journal › Article › peer-review

Keywords

@article{4bb023871c224562bb5a69d7e3a9bc30,

title = "The effects of altering dietary fatty acid and vitamin E content on the chemical, physical and organoleptic quality of pig meat and fat",

keywords = "Dietary fatty acid, Fatty acid, Meat, Meat quality, Pig, Pork, Vitamin E",

author = "CO Leskanich and K Matthews and CC Warkup and RC Noble",

year = "1996",

language = "English",

journal = "Animal Science",

issn = "1748-748X",

publisher = "Cambridge University Press",

}

TY - JOUR

T1 - The effects of altering dietary fatty acid and vitamin E content on the chemical, physical and organoleptic quality of pig meat and fat

AU - Leskanich, CO

AU - Matthews, K

AU - Warkup, CC

AU - Noble, RC

PY - 1996

Y1 - 1996

KW - Dietary fatty acid

KW - Fatty acid

KW - Meat

KW - Meat quality

KW - Pig

KW - Pork

KW - Vitamin E

M3 - Article

SN - 1748-748X

JO - Animal Science

JF - Animal Science

ER -