title: Quality aspects of pork meat and its nutritional impact.
authors.affiliation: Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), PO Box 73, 46100 Burjassot, Valencia, Spain.
authors.forename: Fidel
authors.initials: F
authors.lastname: Toldrá
authors.forename: Miguel A
authors.initials: MA
authors.lastname: Rubio
authors.forename: José L
authors.initials: JL
authors.lastname: Navarro
authors.forename: Lucio
authors.initials: L
authors.lastname: Cabrerizo
mesh_terms: D000273:Adipose Tissue / Q000737:chemistry; D000383:Agriculture / Q000379:methods; D000818:Animals; D001947:Breeding; D008055:Lipids / Q000032:analysis; D008460:Meat; D009132:Muscles / Q000737:chemistry; D009753:Nutritive Value; D011786:Quality Control; D013552:Swine
chemical_list: D008055:Lipids