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Feeding Strategies to Produce High Quality Pork - Review -
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Asian-Australas J Anim Sci. 1999;12(2):271-281. Published online 1999 Mar 1 DOI: https://doi.org/10.5713/ajas.1999.271
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Citations to this article as recorded by
 Significance of Increasing n-3 PUFA Content in Pork on Human Health
Xianyong Ma, Zongyong Jiang, Chaoqiang Lai
Critical Reviews in Food Science and Nutrition.2016; 56(5): 858. CrossRef Fatty acid composition and meat quality traits of organically reared Korean native black pigs
D.H. Kim, P.N. Seong, S.H. Cho, J.H. Kim, J.M. Lee, C. Jo, D.G. Lim
Livestock Science.2009; 120(1-2): 96. CrossRef Quality Properties of Brand Pork
Sang-Keun Jin, Il-Suk Kim, Jae-Ryong Lee, Teak-Soon Shin
Korean Journal for Food Science of Animal Resources.2008; 28(4): 470. CrossRef Fatty acid composition and tocopherol content of muscle in pigs fed organic and conventional feed with different n6/n3 ratios, respectively
A Högberg, J Pickova, K Andersson, K Lundström
Food Chemistry.2003; 80(2): 177. CrossRef
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