Majorcan Black Pig as a traditional pork production system: Improvements in slaughterhouse procedures and elaboration of pork carpaccio as an alternative product

J. Gonzalez; J. Jaume; E. Fabrega; M. Gispert; M. Gil; A. Oliver; Pol Llonch; M. D. Guardia; C. E. Realini; J. Arnau; J. Tibau

doi:10.1016/j.meatsci.2013.03.012

Majorcan Black Pig as a traditional pork production system: Improvements in slaughterhouse procedures and elaboration of pork carpaccio as an alternative product

J. Gonzalez, J. Jaume, E. Fabrega, M. Gispert, M. Gil, A. Oliver, Pol Llonch, M. D. Guardia, C. E. Realini, J. Arnau, J. Tibau

Departament de Ciència Animal i dels Aliments

Producció científica: Contribució a revista › Article › Recerca › Avaluat per experts

10 Cites (Scopus)

Idioma original	Anglès
Revista	Meat Science
DOIs	https://doi.org/10.1016/j.meatsci.2013.03.012
Estat de la publicació	Publicada - 2013

Accés al document

10.1016/j.meatsci.2013.03.012

Com citar-ho

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title = "Majorcan Black Pig as a traditional pork production system: Improvements in slaughterhouse procedures and elaboration of pork carpaccio as an alternative product",

author = "J. Gonzalez and J. Jaume and E. Fabrega and M. Gispert and M. Gil and A. Oliver and Pol Llonch and Guardia, {M. D.} and Realini, {C. E.} and J. Arnau and J. Tibau",

year = "2013",

doi = "10.1016/j.meatsci.2013.03.012",

language = "English",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier BV",

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TY - JOUR

T1 - Majorcan Black Pig as a traditional pork production system: Improvements in slaughterhouse procedures and elaboration of pork carpaccio as an alternative product

AU - Gonzalez, J.

AU - Jaume, J.

AU - Fabrega, E.

AU - Gispert, M.

AU - Gil, M.

AU - Oliver, A.

AU - Llonch, Pol

AU - Guardia, M. D.

AU - Realini, C. E.

AU - Arnau, J.

AU - Tibau, J.

PY - 2013

Y1 - 2013

U2 - 10.1016/j.meatsci.2013.03.012

DO - 10.1016/j.meatsci.2013.03.012

M3 - Article

SN - 0309-1740

JO - Meat Science

JF - Meat Science

ER -