Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Meat Science |
| Volume | 72 |
| Issue number | 4 |
| Pages (from-to) | 647-655 |
| Number of pages | 9 |
| ISSN | 0309-1740 |
| DOIs | |
| Publication status | Published - 2006 |
| Externally published | Yes |
- Iberian pig, alpha-tocopherol, high oleic sunflower oil, lipid oxidation, protein oxidation, dry-cured loin
Research areas
ID: 129737240