Dietary α-tocopheryl acetate supplementation modifies volatile aldehyde and sensory properties of dry-cured hams

Irish Journal of Agricultural and Food Research

Volumn 38, Issue 1, 1999, Pages 137-142

  Isabel, B ^b   Timon M ^b   Cava, R ^b   Garcia C ^b   Ruiz, J ^b   Carmona, J M ^b   Soares, M ^b   Lopez Bote C J ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^b NONE

Author keywords

Tocopherol; Feeding; Ham; Oxidation; Pig

Indexed keywords

EID: 0033450808     PISSN: 07916833     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (17)

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