Carcass lean-yield effects on the fatty acid and amino acid composition of Duroc pork and its technological quality after vacuum-ageing

Javier Álvarez-Rodríguez, Roger Ros Freixedes, Sofia Gol, Eliana Henríquez-Rodríguez, Romi Pena, Lluis Bosch, Joan Estany, Francisca Vilaró, Marc Tor

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