Influence of inclusion of chestnut in the finishing diet on fatty acid profile of dry-cured ham from Celta pig breed-Reference-Cited by-同舟云学术

Influence of inclusion of chestnut in the finishing diet on fatty acid profile of dry-cured ham from Celta pig breed

Published:2012-12 Issue:4 Volume:92 Page:394-399
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Bermúdez Roberto,Franco Inmaculada,Franco Daniel,Carballo Javier,Lorenzo José M.

Funder

Spanish Ministry of Science and Innovation

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

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4. Unsaturated fatty acids: Nutritional and physiological significance, the report of British Nutrition Foundation's Task Force;British Nutrition Foundation,1992

5. Adaptation of a macro-scale method to the micro-scale for fatty acid methyl transesterification of biological lipid extracts;Carreau;Journal of Chromatography,1978

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