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dc.contributor.authorO'Keeffe, Michael*
dc.contributor.authorEskola, Mart*
dc.contributor.authorNugent, Audrey*
dc.contributor.authorFitzpatrick, Jane*
dc.date.accessioned2012-10-02T15:23:09Z
dc.date.available2012-10-02T15:23:09Z
dc.date.issued2007-06
dc.identifier.citationProduction of pork with improved nutritional and eating quality. The National Food Centre Research Report No. 92. Michael O'Keeffe et al. Dublin; Teagasc, 2007. ISBN 1841704857en_GB
dc.identifier.isbn1841704857
dc.identifier.urihttp://hdl.handle.net/11019/204
dc.descriptionEnd of Project Reporten_GB
dc.description.abstractThe SUSPORKQUAL project – sustainability in the production of pork with improved nutritional and eating quality using strategic feeding in outdoor production – was designed to address issues relating to pig performance, environmental effects, meat quality, meat safety, animal welfare, nutritional quality of products, and marketability of pork from sustainable outdoor pig production systems. The project handled these issues through seven workpackages involving 11 research groups from seven European countries.en_GB
dc.description.sponsorshipEuropean Union (EU) Fifth Framework PRogramme (SUSPORKQUAL project)
dc.language.isoenen_GB
dc.publisherTeagascen_GB
dc.relation.ispartofseriesThe National Food Centre Research Report;No. 92
dc.subjectPigsen_GB
dc.subjectPork productionen_GB
dc.subjectMeat safetyen_GB
dc.titleProduction of pork with improved nutritional and eating qualityen_GB
dc.typeTechnical Reporten_GB
dc.identifier.rmis4890
dc.contributor.sponsorEuropean Union
refterms.dateFOA2018-01-12T07:39:10Z


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