Fatty acid and volatile compounds from salami manufactured with yerba mate (Ilex paraguariensis) extract and pork back fat and meat from pigs fed on diets with partial replacement of maize with rice bran

  1. de Campos, R.M.L.
  2. Hierro, E.
  3. Ordóñez, J.A.
  4. Bertol, T.M.
  5. Terra, N.N.
  6. de la Hoz, L.
Revista:
Food Chemistry

ISSN: 0308-8146

Any de publicació: 2007

Volum: 103

Número: 4

Pàgines: 1159-1167

Tipus: Article

DOI: 10.1016/J.FOODCHEM.2006.10.018 GOOGLE SCHOLAR
Font de les dades: Scopus