Effects of vegetable oils and residue of winemaking on performance, carcass traits, and pork quality.

Effects of vegetable oils and residue of winemaking on performance, carcass traits, and pork quality.

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Bibliographic Details
Main Authors: BERTOL, T. M., CAMPOS, R. M. L. de, FIGUEIREDO, E. A. P. de, KAWSKI, V. L.
Other Authors: TERESINHA MARISA BERTOL, CNPSA; ROGÉRIO MANOEL LEMES DE CAMPOS, UNIVASF; ELSIO ANTONIO PEREIRA DE FIGUEIREDO, CNPSA; VICKY LILGE KAWSKI, CNPSA.
Format: Separatas biblioteca
Language:English
eng
Published: 2013-11-07
Subjects:Qualidade da carne, Carcarça, Swine carcasses., Suíno, Óleo vegetal., Meat quality, Vegetable oil.,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/970693
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