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Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet. / Ventanas, S; Estevez, M; Tejeda, JF; Ruiz Carrascal, Jorge.
I:
Meat Science, Bind 72, Nr. 4, 2006, s. 647-655.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Ventanas, S, Estevez, M, Tejeda, JF
& Ruiz Carrascal, J 2006, '
Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet',
Meat Science, bind 72, nr. 4, s. 647-655.
https://doi.org/10.1016/j.meatsci.2005.09.011APA
Ventanas, S., Estevez, M., Tejeda, JF.
, & Ruiz Carrascal, J. (2006).
Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet.
Meat Science,
72(4), 647-655.
https://doi.org/10.1016/j.meatsci.2005.09.011Vancouver
Ventanas S, Estevez M, Tejeda JF
, Ruiz Carrascal J.
Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet.
Meat Science. 2006;72(4):647-655.
https://doi.org/10.1016/j.meatsci.2005.09.011Author
Ventanas, S ; Estevez, M ; Tejeda, JF ; Ruiz Carrascal, Jorge. / Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet. I: Meat Science. 2006 ; Bind 72, Nr. 4. s. 647-655.
Bibtex
@article{c68ef3c1154342d29965b2c46b988bd9,
title = "Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet",
keywords = "Iberian pig, alpha-tocopherol, high oleic sunflower oil, lipid oxidation, protein oxidation, dry-cured loin",
author = "S Ventanas and M Estevez and JF Tejeda and {Ruiz Carrascal}, Jorge",
year = "2006",
doi = "10.1016/j.meatsci.2005.09.011",
language = "English",
volume = "72",
pages = "647--655",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "4",
}
RIS
TY - JOUR
T1 - Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet
AU - Ventanas, S
AU - Estevez, M
AU - Tejeda, JF
AU - Ruiz Carrascal, Jorge
PY - 2006
Y1 - 2006
KW - Iberian pig
KW - alpha-tocopherol
KW - high oleic sunflower oil
KW - lipid oxidation
KW - protein oxidation
KW - dry-cured loin
U2 - 10.1016/j.meatsci.2005.09.011
DO - 10.1016/j.meatsci.2005.09.011
M3 - Journal article
C2 - 22061875
VL - 72
SP - 647
EP - 655
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 4
ER -
