Improvement of dry-cured Iberian ham quality characteristics through modifications of dietary fat composition and supplementation with vitamin E

Research output: Contribution to journalJournal articleResearchpeer-review

Original languageEnglish
JournalFood Science and Technology International
Issue number5
Pages (from-to)327-335
Number of pages9
Publication statusPublished - 2005
Externally publishedYes

    Research areas

  • dietary manipulation, Iberian pig, vitamin E, fatty acids, oxidation, dry-cured ham

ID: 129737138