T. Deák, F. Husvéth, and J. Kovács, “Meat quality and fatty acid composition of intramuscular fat of the loin”, AAK, vol. 5, no. 3, pp. 51–58, Oct. 2001, Accessed: Jan. 31, 2026. [Online]. Available: https://journal.uni-mate.hu/index.php/aak/article/view/1593