Inclusion of Milk Whey on the Finishng Diet of Pigs: Effect on Fatty Acid Profile

in 63rd International Congress of Meat Science and Technology
Autor:innen:
R. Domínguez 1Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain

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N. Echegaray 1Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain

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S. Seoane 2COREN, Sociedad Cooperativa Galega, 32003 Ourense, Spain; jmlorenzo@ceteca.net

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P. González 1Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain

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R. Agregán 1Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain

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M. Pateiro 1Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain

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D. Franco 1Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain

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J.M. Lorenzo 1Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain

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Art:
Kapitel
Seiten:
961–962
DOI:
https://doi.org/10.3920/9789086868605_431

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