PUBLICACIÓN

Inclusion of olive by-products in growing diets causes minor effects on meat quality of Iberian pigs fattened in a traditional system

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ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Palma-Granados P., Garcia-Casco J.M., Fernandez-Barroso M.A., Lopez-Garcia A., Martinez-Torres J.M., Munoz M., Gonzalez-Sanchez E.

2022 SPANISH JOURNAL OF AGRICULTURAL RESEARCH

Agronomy and Crop Science (Q3)

JCR: 0.9

SJR: 0.249

CITAS

4

DOI

10.5424/sjar/2022203-19149

EID

2-s2.0-85138429975

ISSN

1695-971X

EISSN

2171-9292

BIBTEX

@article{González2022,title = {Inclusion of olive by-products in growing diets causes minor effects on meat quality of Iberian pigs fattened in a traditional system},journal = {Spanish Journal of Agricultural Research},year = {2022},volume = {20},number = {3},author = {Palma-Granados, P. and Garc{\'i}a-Casco, J.M. and Fern{\'a}ndez-Barroso, M.A. and L{\'o}pez-Garc{\'i}a, A. and Mart{\'i}nez-Torres, J.M. and Mu{\~n}oz, M. and Gonz{\'a}lez-S{\'a}nchez, E.}}

AUTORES DE LA UEX

María Elena González Sánchez

OTRAS PUBLICACIONES DE INTERÉS

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Prediction Of Fatty Acid Composition In Intact And Minced Fat Of European Autochthonous Pigs Breeds By Near Infrared Spectroscopy
Characteristics, Lipogenic Enzyme Activity, And Fatty Acid Composition Of Muscles In The Iberian Pig: Effects Of Protein Restriction And Free-Range Feeding
Inclusion Of Olive By-Products In Growing Diets Causes Minor Effects On Meat Quality Of Iberian Pigs Fattened In A Traditional System
Characteristics, Lipogenic Enzyme Activity, And Fatty Acid Composition Of Muscles In The Iberian Pig: Effects Of Protein Restriction And Free-Range Feeding
Inclusion Of Olive By-Products In Growing Diets Causes Minor Effects On Meat Quality Of Iberian Pigs Fattened In A Traditional System
Quality Traits Of Fresh Iberian Loin According To Slaughter Age And Short-Term Freezing
Inclusion Of Olive By-Products In Growing Diets Causes Minor Effects On Meat Quality Of Iberian Pigs Fattened In A Traditional System
Quality Traits Of Fresh Iberian Loin According To Slaughter Age And Short-Term Freezing
Performance And Carcass Quality Traits Of Iberian × Duroc Crossbred Pig Subject To Gender And Age At The Beginning Of The Free-Range Finishing Phase
Quality Traits Of Fresh Iberian Loin According To Slaughter Age And Short-Term Freezing
Performance And Carcass Quality Traits Of Iberian × Duroc Crossbred Pig Subject To Gender And Age At The Beginning Of The Free-Range Finishing Phase
Effect Of Protein-Restricted Diet During Growing Period On Performance And Carcass Quality Traits Of Duroc X Iberian Crossbred Barrows Under Different Management Conditions
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