Анализ физико-химических свойств мяса и шпика чистопородных и помесных свиней
Published in Политематический сетевой электронный научный журнал Кубанского государственного аграрного университета • Jan 1, 2011
NobleIDNI5P99W20R88S76
Authors:
Козликин Алексей Викторович
Abstract
The researches have been carried out on hogs of Steppe type (ST) of fast-ripening meat breed (FM 1), large white breed (LW) and their cross-breeds ST*LW, LW*ST. Researches showed that gilts LW excelled the patterns of PSE port in pH. NOR port, in its turn, was distinguished by higher contents of com...
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