Modifying the Quality of Pig Carcasses, Meat, and Dry Fermented Sausage from Black Slavonian Pigs by Selecting the Final Body Weight and Nutrition
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DOI: 10.3390/foods11091313
Abstract: A total of 96 Black Slavonian pigs were subjected to the research, in which they were split into 6 groups. Three groups (100, 120, and 130 kg) were fed a higher level (HL) of crude… read more here.
Keywords: pig; quality; slavonian pigs; pig carcasses ... See more keywords