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Carrapiso, AI.; Tejeda, JF.; Noguera, JL.; Ibáñez-Escriche, N.; Gonzalez, E. (2020). Effect of the genetic line and oleic acid-enriched mixed diets on the subcutaneous fatty acid composition and sensory characteristics of dry-cured shoulders from Iberian pig. Meat Science. 159:1-6. https://doi.org/10.1016/j.meatsci.2019.107933
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/176397
Título: | Effect of the genetic line and oleic acid-enriched mixed diets on the subcutaneous fatty acid composition and sensory characteristics of dry-cured shoulders from Iberian pig | |
Autor: | Carrapiso, Ana Isabel Tejeda, Juan Florencio Noguera, Jose Luis Gonzalez, Elena | |
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[EN] The aim of this study was to research the effect of the genetic background (Retinto, Torbiscal, and their reciprocal crosses) on the subcutaneous fatty acids and the sensory characteristics of dry-cured shoulders from ...[+]
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Derechos de uso: | Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) | |
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Versión del editor: | https://doi.org/10.1016/j.meatsci.2019.107933 | |
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The authors gratefully acknowledge INGA FOOD S.A. for their cooperation with the experimental protocol and their technical support. The work was partially funded by the Center for Industrial Technological Development (CDTI) ...[+]
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