The feeding and rearing systems of iberian pigs affect the lipid composition and texture profile of dry-cured loin

1. Soto, E.
2. De La Hoz, L.
3. Ordóñez, J.A.
4. Herranz, B.
5. Hierro, E.
6. López-Bote, C.J.
7. Cambero, M.I.

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DOI: 10.22358/JAFS/66370/2009 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus