Influence of dietary α-tocopheryl acetate supplementation of pigs on oxidative deterioration and weight loss in sliced dry-cured ham

Meat Science

Volumn 51, Issue 3, 1999, Pages 227-232

  Isabel, Beatriz ^a   J Lopez Bote, Clemente ^a   Rey, Ana I ^a   Sanz Arias, Rafael ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Feeding; Ham; Oxidation; Pig; Tocopherol

Indexed keywords

SUS SCROFA;

EID: 0000441747     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(98)00115-6     Document Type: Article

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