Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet - Resultat

Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

S Ventanas
M Estevez
JF Tejeda
Ruiz Carrascal, Jorge

Originalsprog	Engelsk
Tidsskrift	Meat Science
Vol/bind	72
Udgave nummer	4
Sider (fra-til)	647-655
Antal sider	9
ISSN	0309-1740
DOI	https://doi.org/10.1016/j.meatsci.2005.09.011
Status	Udgivet - 2006
Eksternt udgivet	Ja

ID: 129737240