Protein and lipid oxidation in Longissimus dorsi and dry...

Meat Science 2006 Vol. 72; Iss. 4

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

Sonia Ventanas, Mario Estevez, Juan Florencio Tejeda, Jorge Ruiz
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Volume:
72
Year:
2006
Language:
english
DOI:
10.1016/j.meatsci.2005.09.011
File:
PDF, 177 KB
english, 2006
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