Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet

Research output: Contribution to journalJournal articleResearchpeer-review

Original languageEnglish
JournalMeat Science
Issue number4
Pages (from-to)647-655
Number of pages9
Publication statusPublished - 2006
Externally publishedYes

    Research areas

  • Iberian pig, alpha-tocopherol, high oleic sunflower oil, lipid oxidation, protein oxidation, dry-cured loin

ID: 129737240