A large-scale comparison of meat quality and intramuscular fatty acid composition among three Chinese indigenous pig breeds.
Huang Y, Zhou L, Zhang J, Liu X, Zhang Y, Cai L, Zhang W, Cui L, Yang J, Ji J, Xiao S, Ai H, Chen C, Ma J, Yang B, Huang L.
Huang Y, et al. Among authors: zhang w, zhang j, zhang y.
Meat Sci. 2020 Oct;168:108182. doi: 10.1016/j.meatsci.2020.108182. Epub 2020 May 11.
Meat Sci. 2020.
PMID: 32497959