Raj, St <br/><br/>
The relationship between the chemical composition of the carcass and  the fatty acid composition of intramuscular fat and backfat of several pig breeds slaughtered at different weights.  [electronic resource] 

 -  Meat science  Oct 2010 
 - 324-30 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2010.04.037  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Adipose Tissue--chemistry<br/>Animals<br/>Back<br/>Body Weight<br/>Cadaver<br/>Fatty Acids--analysis<br/>Meat--analysis<br/>Muscle, Skeletal--chemistry<br/>Proteins--analysis<br/>Swine