<style face="normal" font="default" size="100%">Extensively reared Iberian pigs versus intensively reared white pigs for the manufacture of liver pâté.</style>

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<style face="normal" font="default" size="100%">Extensively reared Iberian pigs versus intensively reared white pigs for the manufacture of liver pâté.</style>

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<style face="normal" font="default" size="100%">Prediction of the feeding background of Iberian pigs using the fatty acid profile of subcutaneous, muscle and hepatic fat.</style>

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<style face="normal" font="default" size="100%">Influence of finishing diet on fatty acid profiles of intramuscular lipids, triglycerides and phospholipids in muscles of the Iberian pig.</style>