(Q82412840)

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A comparison of carcass and meat quality characteristics of Creole and Large White pigs slaughtered at 90kg BW

scientific article published on 11 December 2006

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Europe PubMed Central

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22064203

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22064203%20AND%20SRC:MED&resulttype=core&format=json

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16 January 2020

title

A comparison of carcass and meat quality characteristics of Creole and Large White pigs slaughtered at 90kg BW (English)

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Europe PubMed Central

PubMed publication ID

22064203

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22064203%20AND%20SRC:MED&resulttype=core&format=json

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16 January 2020

author name string

D Renaudeau

series ordinal

1

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22064203

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22064203%20AND%20SRC:MED&resulttype=core&format=json

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16 January 2020

J Mourot

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2

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22064203

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16 January 2020

publication date

11 December 2006

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16 January 2020

number of pages

7

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Meat Science

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22064203

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16 January 2020

volume

76

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22064203

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16 January 2020

issue

1

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22064203

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16 January 2020

page(s)

165-171

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22064203

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16 January 2020

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DOI

10.1016/J.MEATSCI.2006.10.024

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Europe PubMed Central

PubMed publication ID

22064203

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22064203%20AND%20SRC:MED&resulttype=core&format=json

retrieved

16 January 2020

PubMed publication ID

22064203

1 reference

stated in

Europe PubMed Central

PubMed publication ID

22064203

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22064203%20AND%20SRC:MED&resulttype=core&format=json

(Q82412840)

A comparison of carcass and meat quality characteristics of Creole and Large White pigs slaughtered at 90kg BW

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