Nutritional Values of 11 Pork Secondary Meat-Cuts and Liver

in 63rd International Congress of Meat Science and Technology
Autor:innen:
M. Carlier 1IFIP, antenne Maisons-Alfort, 7 avenue du Général de Gaulle, 94700 Maisons-Alfort, France

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B. Duchene 1IFIP, antenne Maisons-Alfort, 7 avenue du Général de Gaulle, 94700 Maisons-Alfort, France

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T. Lhommeau 2IFIP, antenne Ouest, La Motte au Vicomte, BP 35104, 35651 Le Rheu, France; martine.carlier@ifip.asso.fr

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J.L. Martin 1IFIP, antenne Maisons-Alfort, 7 avenue du Général de Gaulle, 94700 Maisons-Alfort, France

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Art:
Kapitel
Seiten:
600–601
DOI:
https://doi.org/10.3920/9789086868605_266

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