Effects of feeding elevated concentrations of monounsaturated fatty acids and vitamin E to swine on characteristics of dry cured hams

Meat Science

Volumn 64, Issue 4, 2003, Pages 475-482

  Isabel, Beatriz ^a   Lopez Bote, Clemente J ^a   De la Hoz, Lorenzo ^a   Timón, Marisa ^b   García, Carmen ^b   Ruiz, Jorge ^b  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^b UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Tocopherol; Dry cured ham; Feeding; Monounsaturated fatty acids; Oxidation; Pig

Indexed keywords

DRY CURED HAMS;

ALDEHYDES; FATTY ACIDS; OILS AND FATS; UNSATURATED COMPOUNDS; VITAMINS;

MEATS;

PIERIS BRASSICAE; SUS SCROFA;

EID: 0037208099     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00225-5     Document Type: Article

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