Effects of dietary high-oleic acid sunflower oil, copper and vitamin E levels on the fatty acid composition and the quality of dry cured Parma ham

✍ Scribed by P Bosi; J.A Cacciavillani; L Casini; D.P Lo Fiego; M Marchetti; S Mattuzzi

• Book ID: 117497450
• Publisher: Elsevier Science
• Year: 2000
• Tongue: English
• Weight: 147 KB
• Volume: 54
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/s0309-1740(99)00071-6