Effect of production system on physical–chemical, antioxidant and fatty acids composition of Longissimus dorsi and Serratus ventralis muscles from Iberian pig

✍ Scribed by D. Tejerina; S. García-Torres; M. Cabeza de Vaca; F.M. Vázquez; R. Cava

• Book ID: 113626596
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 216 KB
• Volume: 133
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2012.01.025