Studies on the meat quality and its estimation technics of Kagoshima Berkshire swine (Sus scrofa), 5: Comparison of chemical composition among three breeds with the dorsal hypodermic inner fat layer and leaf fat, and of physical and chemical characteristics with the fat from them

• Published in: Japanese Journal of Swine Husbandry Research Vol. 16
• Main Authors: Kawaida H, Okuzono Y, Fukumoto M, Kusumoto S, Miyauchi Y, Kako Y, Kojima M
• Format: Journal Article
• Language: Japanese
• Published: 1979