Fatty acids and sensory characteristics of Spanish dry-cured loin enriched in acid α-linolenic and α-tocopherol

  1. Hoz, L.
  2. Cambero, I.
  3. Santos, C.
  4. Herranz, B.
  5. Ordóñez, J.A.
Journal:
Food Chemistry

ISSN: 0308-8146

Year of publication: 2007

Volume: 101

Issue: 4

Pages: 1701-1706

Type: Article

DOI: 10.1016/J.FOODCHEM.2006.04.038 GOOGLE SCHOLAR
Data source: Scopus