Dietary strategies to improve the nutritional value of pork while maintaining a high sensory and technological quality

Metadata Label Value
Author(s): Šottníková-Zajacová, Ivana
Publisher: ETH
Citation:

Šottníková-Zajacová, Ivana. Dietary strategies to improve the nutritional value of pork while maintaining a high sensory and technological quality. ETH (2008). http://dx.doi.org/10.3929/ethz-a-005774443

Document Type: Doctoral and Habilitation Theses  
Documents: Abstract (63.89KB) , Fulltext (405.68KB)
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Detailed Information

Metadata Description
Title Dietary strategies to improve the nutritional value of pork while maintaining a high sensory and technological quality
Author(s) Šottníková-Zajacová, Ivana
Publication Place Zürich
Publisher ETH
Publication Date 2008
Notes Diss., Eidgenössische Technische Hochschule ETH Zürich, Nr. 17819, 2008
Language English
DOI http://dx.doi.org/10.3929/ethz-a-005774443
Subject(s) Animal Husbandry and Veterinary Medicine
Nutrition and Food Science
Keyword(s) PIG FATTENING
FATTENING PIGS
PIG FEEDING
PIG FEEDSTUFFS
PIG FARMING
LINOLEIC ACID AND DERIVATIVES
ALIPHATIC UNSATURATED MONO-CARBOXYLIC ACIDS
PORK MEAT
MEAT PRODUCTS
MEAT ANALYSIS
MEAT QUALITY
MEAT PROPERTIES
MEAT INSPECTION
SENSORY MEAT CHARACTERISTICS
Description File Name MIME Type Size
Abstract   eth-41568-01.pdf application/pdf 63.89KB
Fulltext   eth-41568-02.pdf application/pdf 405.68KB
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E-Collection record created: Fri, 03 Apr 2009, 03:21:11 CET