Effect of conjugated linoleic acid on meat quality, lipid metabolism, and sensory characteristics of dry-cured hams from heavy pigs

Journal of Animal Science

Volumn 81, Issue 9, 2003, Pages 2219-2229

  Corino, C ^a   Magni, S ^a   Pastorelli, G ^a   Rossi, R ^a   Mourot, J ^b  

^a UNIVERSITY OF MILAN   (Italy)

^b CEMAGREF   (France)

Author keywords

Cured Meat; Dienoic Fatty Acids; Ham; Meat Quality; Nutrition; Pigs

Indexed keywords

SUS SCROFA;

EID: 1842470112     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/2003.8192219x     Document Type: Article

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