Enrichment of dry-cured ham with α-linolenic acid and α-tocopherol by the use of linseed oil and α-tocopheryl acetate in pig diets

Meat Science

Volumn 80, Issue 3, 2008, Pages 668-674

  Santos, C ^a   Hoz, L ^a   Cambero, M I ^a   Cabeza, M C ^a   Ordonez J A ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Tocopherol; Dry cured ham; Fatty acid; Linolenic acid; n 6 n 3 ratio

Indexed keywords

ANIMALIA; HELIANTHUS; SUIDAE;

EID: 50249163702     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.03.004     Document Type: Article

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