Carcass nand meat quality of selected final hybrids of pigs in the Czech Republic
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F03%3A00000336" target="_blank" >RIV/62157124:16270/03:00000336 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Carcass nand meat quality of selected final hybrids of pigs in the Czech Republic
Original language description
The objective of this work was to compare the quality of carcass and meat in the selected crossbred pigs used in the Czech Republic. A total of 200 pigs that arose from four crossbreeding was studied. Influence of crossbreedin on lean meat percentage andmuscle depth was statistically highly significant.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2003
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Meat Science
ISSN
0309-1740
e-ISSN
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Volume of the periodical
66
Issue of the periodical within the volume
2
Country of publishing house
GB - UNITED KINGDOM
Number of pages
4
Pages from-to
383-386
UT code for WoS article
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EID of the result in the Scopus database
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