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Influence of intramuscular fat content on the quality of pig meat — 1. Composition of the lipid fraction and sensory characteristics of m. longissimus lumborum

Animal PhysiologyNutritionIntramuscular Fat ContentLipid FractionBody CompositionLipid AnalysisLipid NutritionAnimal NutritionAnimal SciencePhysiologyEducationMeat QualityFood QualityPig MeatMeat ScienceHealth Sciences