Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet

✍ Scribed by Sonia Ventanas; Mario Estevez; Juan Florencio Tejeda; Jorge Ruiz

• Book ID: 116736700
• Publisher: Elsevier Science
• Year: 2006
• Tongue: English
• Weight: 177 KB
• Volume: 72
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2005.09.011