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.
Aldizkaria:
Food Chemistry

ISSN: 0308-8146

Argitalpen urtea: 2007

Alea: 101

Zenbakia: 4

Orrialdeak: 1701-1706

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2006.04.038 GOOGLE SCHOLAR
Datuen iturria: Scopus