Effect of dietary oil type and protein level on carcass and fat qualities and processing characteristics in pigs

GA Teye, PR Sheard, FM Whittington, A Stewart, JD Wood

Research output: Chapter in Book/Report/Conference proceeding › Conference Contribution (Conference Proceeding)

Translated title of the contribution	Effect of dietary oil type and protein level on carcass and fat qualities and processing characteristics in pigs
Original language	English
Title of host publication	Proceedings of the 50th International Congress of Meat Science and Technology
Pages	1347 - 1349
Number of pages	3
Publication status	Published - 2004

Conference Organiser: International Congress of Meat Science and Technology

Handle.net

@inproceedings{8922731b2ffd43598b090175f7a91eb4,

title = "Effect of dietary oil type and protein level on carcass and fat qualities and processing characteristics in pigs",

author = "GA Teye and PR Sheard and FM Whittington and A Stewart and JD Wood",

note = "Conference Organiser: International Congress of Meat Science and Technology",

year = "2004",

language = "English",

pages = "1347 -- 1349",

booktitle = "Proceedings of the 50th International Congress of Meat Science and Technology",

}

Effect of dietary oil type and protein level on carcass and fat qualities and processing characteristics in pigs. / Teye, GA; Sheard, PR; Whittington, FM et al.
Proceedings of the 50th International Congress of Meat Science and Technology. 2004. p. 1347 - 1349.

Research output: Chapter in Book/Report/Conference proceeding › Conference Contribution (Conference Proceeding)

TY - GEN

T1 - Effect of dietary oil type and protein level on carcass and fat qualities and processing characteristics in pigs

AU - Teye, GA

AU - Sheard, PR

AU - Whittington, FM

AU - Stewart, A

AU - Wood, JD

N1 - Conference Organiser: International Congress of Meat Science and Technology

PY - 2004

Y1 - 2004

M3 - Conference Contribution (Conference Proceeding)

SP - 1347

EP - 1349

BT - Proceedings of the 50th International Congress of Meat Science and Technology

ER -