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| Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.contributor.author | Dorado, M. | - |
| dc.contributor.author | Martín Gómez, E. M. | - |
| dc.contributor.author | Jiménez Colmenero, Francisco | - |
| dc.contributor.author | Masoud Musa, T. A. | - |
| dc.date.accessioned | 2014-01-09T10:26:41Z | - |
| dc.date.available | 2014-01-09T10:26:41Z | - |
| dc.date.issued | 1999 | - |
| dc.identifier | doi: 10.1016/S0309-1740(98)00126-0 | - |
| dc.identifier | issn: 0309-1740 | - |
| dc.identifier.citation | Meat Science 51: 321- 323 (1999) | - |
| dc.identifier.uri | http://hdl.handle.net/10261/89166 | - |
| dc.description.abstract | A study was carried out to determine the fat and cholesterol contents of several commercial pork cuts as function of sex. Fat and cholesterol content ranged from 2.7% and 57 mg/100 g in loin to 30.3% and 116 mg/100 g in dewlap. The higher the fat content the higher was the cholesterol content. Sex did not influence fat content and the fat/cholesterol ratio, but cholesterol content was higher in females than in males. | - |
| dc.language.iso | eng | - |
| dc.publisher | Elsevier | - |
| dc.rights | closedAccess | - |
| dc.title | Cholesterol and fat contents of Spanish commercial pork cuts | - |
| dc.type | artículo | - |
| dc.identifier.doi | 10.1016/S0309-1740(98)00126-0 | - |
| dc.date.updated | 2014-01-09T10:26:41Z | - |
| dc.description.version | Peer Reviewed | - |
| dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
| item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
| item.fulltext | No Fulltext | - |
| item.cerifentitytype | Publications | - |
| item.openairetype | artículo | - |
| item.languageiso639-1 | en | - |
| item.grantfulltext | none | - |
| Aparece en las colecciones: | (IF) Artículos | |
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| Fichero | Descripción | Tamaño | Formato | |
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| accesoRestringido.pdf | 15,38 kB | Adobe PDF |  Visualizar/Abrir |
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