The feeding and rearing systems of Iberian pigs affect the lipid composition and texture profile of dry-cured loin

• Autorzy: Soto E. , de la Hoz L. , Ordonez J. A. , Herranz B. , Hierro E. , Lopez-Bote C. J. , Cambero M. I.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Journal of Animal and Feed Sciences
• Rocznik: 2009
• Tom: 18
• Numer: 1
• Opis fizyczny: p.78-89,fig.,ref.

Twórcy

autor

Soto E.

• Department of Food Science and Technology, Complutense University, 28040-Madrid, Spain

autor

de la Hoz L.

• Department of Food Science and Technology, Complutense University, 28040-Madrid, Spain

autor

Ordonez J. A.

• Institute of Meat Science and Technology, Complutense University, 28040-Madrid, Spain

autor

Herranz B.

• Department of Food Science and Technology, Complutense University, 28040-Madrid, Spain

autor

Hierro E.

• Department of Food Science and Technology, Complutense University, 28040-Madrid, Spain

autor

Lopez-Bote C. J.

• Department of Animal Production, Complutense University, 28040-Madrid, Spain

autor

Cambero M. I.

• Institute of Meat Science and Technology, Complutense University, 28040-Madrid, Spain

Uwagi

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