Enrichment of dry-cured ham with α-linolenic acid and α-tocopherol by the use of linseed oil and α-tocopheryl acetate in pig diets

✍ Scribed by C. Santos; L. Hoz; M.I. Cambero; M.C. Cabeza; J.A. Ordóñez

• Book ID: 116737373
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 206 KB
• Volume: 80
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2008.03.004