Effects of dietary high-oleic acid sunflower oil, copper and vitamin E levels on the fatty acid composition and the quality of dry cured Parma ham

Meat Science

Volumn 54, Issue 2, 2000, Pages 119-126

  Bosi, P ^a   Cacciavillani, J A ^a   Casini, L ^a   Lo Fiego, D P ^a   Marchetti, M ^b   Mattuzzi, S ^a  

^a Anim Prod Degree Univ B   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Dry cured ham; Oxidation; Pig; Sunflower oil; Vitamin E

Indexed keywords

HELIANTHUS; PIERIS BRASSICAE; SUS SCROFA;

EID: 0041912815     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(99)00071-6     Document Type: Article

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