Standard
Effects of feeding elevated concentrations of monounsaturated fatty acids and vitamin E to swine on characteristics of dry cured hams. / Isabel, B; Lopez-Bote, CJ; de la Hoz, L; Timon, M; Garcia, C; Ruiz Carrascal, Jorge.
I:
Meat Science, Bind 64, Nr. 4, 08.2003, s. 475-482.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Isabel, B, Lopez-Bote, CJ, de la Hoz, L, Timon, M, Garcia, C & Ruiz Carrascal, J 2003, 'Effects of feeding elevated concentrations of monounsaturated fatty acids and vitamin E to swine on characteristics of dry cured hams', Meat Science, bind 64, nr. 4, s. 475-482.
APA
Isabel, B., Lopez-Bote, CJ., de la Hoz, L., Timon, M., Garcia, C., & Ruiz Carrascal, J. (2003). Effects of feeding elevated concentrations of monounsaturated fatty acids and vitamin E to swine on characteristics of dry cured hams. Meat Science, 64(4), 475-482.
Vancouver
Isabel B, Lopez-Bote CJ, de la Hoz L, Timon M, Garcia C, Ruiz Carrascal J. Effects of feeding elevated concentrations of monounsaturated fatty acids and vitamin E to swine on characteristics of dry cured hams. Meat Science. 2003 aug.;64(4):475-482.
Author
Isabel, B ; Lopez-Bote, CJ ; de la Hoz, L ; Timon, M ; Garcia, C ; Ruiz Carrascal, Jorge. / Effects of feeding elevated concentrations of monounsaturated fatty acids and vitamin E to swine on characteristics of dry cured hams. I: Meat Science. 2003 ; Bind 64, Nr. 4. s. 475-482.
Bibtex
@article{b02dcb9611d94754b6f81620c9cae6de,
title = "Effects of feeding elevated concentrations of monounsaturated fatty acids and vitamin E to swine on characteristics of dry cured hams",
keywords = "feeding, pig, alpha-tocopherol, monounsaturated fatty acids, oxidation, dry-cured ham",
author = "B Isabel and CJ Lopez-Bote and {de la Hoz}, L and M Timon and C Garcia and {Ruiz Carrascal}, Jorge",
year = "2003",
month = aug,
language = "English",
volume = "64",
pages = "475--482",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "4",
}
RIS
TY - JOUR
T1 - Effects of feeding elevated concentrations of monounsaturated fatty acids and vitamin E to swine on characteristics of dry cured hams
AU - Isabel, B
AU - Lopez-Bote, CJ
AU - de la Hoz, L
AU - Timon, M
AU - Garcia, C
AU - Ruiz Carrascal, Jorge
PY - 2003/8
Y1 - 2003/8
KW - feeding
KW - pig
KW - alpha-tocopherol
KW - monounsaturated fatty acids
KW - oxidation
KW - dry-cured ham
M3 - Journal article
VL - 64
SP - 475
EP - 482
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 4
ER -
