Improvement of dry-cured Iberian ham quality characteristics through modifications of dietary fat composition and supplementation with vitamin E
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Food Science and Technology International |
| Volume | 11 |
| Issue number | 5 |
| Pages (from-to) | 327-335 |
| Number of pages | 9 |
| ISSN | 1082-0132 |
| DOIs | |
| Publication status | Published - 2005 |
| Externally published | Yes |
- dietary manipulation, Iberian pig, vitamin E, fatty acids, oxidation, dry-cured ham
Research areas
ID: 129737138