Carcass and meat quality of different pig hybrids
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F02%3A00000408" target="_blank" >RIV/62157124:16270/02:00000408 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—
Alternative languages
Result language
čeština
Original language name
Carcass and meat quality of different pig hybrids
Original language description
Carcass quality was assessed according to the lean meat percentage and carcass weight. Meat quality was evaluated on the base of pH value, drip loss and incidence of PSE meat. For the evaluation were chosen three different final hybrids of pigs.
Czech name
Carcass and meat quality of different pig hybrids
Czech description
—
Classification
Type
D - Article in proceedings
CEP classification
GI - Farm animal breeding and farm animal pedigree breeding
OECD FORD branch
—
Result continuities
Project
—
Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2002
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Sborník přednášek 11. mezinárodního symposia Aktuální problémy šlechtění, chovu, zdraví a produkce prasat.
ISBN
80-85645-44-0
ISSN
—
e-ISSN
—
Number of pages
1
Pages from-to
120
Publisher name
Scientific Pedagogical Publishing
Place of publication
České Budějovice
Event location
České Budějovice
Event date
Feb 19, 2002
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
—