Nutritional and sensory quality of porcine raw meat, cooked ham and dry-cured shoulder as affected by dietary enrichment with docosahexaenoic acid (DHA) and α-tocopheryl acetate

✍ Scribed by C. Sárraga; M.D. Guàrdia; I. Díaz; L. Guerrero; J.A. García Regueiro; J. Arnau

• Book ID: 116737028
• Publisher: Elsevier Science
• Year: 2007
• Tongue: English
• Weight: 277 KB
• Volume: 76
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2006.12.007