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

Ano de publicación: 2007

Volume: 103

Número: 4

Páxinas: 1159-1167

Tipo: Artigo

DOI: 10.1016/J.FOODCHEM.2006.10.018 GOOGLE SCHOLAR
Fonte de datos: Scopus