Effect of free-range rearing and alpha-tocopherol and copper supplementation on fatty acid profiles and susceptibility to lipid oxidation of fresh meat from Iberian pigs
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Food Chemistry |
| Volume | 68 |
| Issue number | 1 |
| Pages (from-to) | 51-59 |
| ISSN | 0308-8146 |
| Publication status | Published - Jan 2000 |
- Iberian pig, fatty acid, oxidation, vitamin E, copper (II) sulphate, volatile aldehydes
Research areas
ID: 129736478