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

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.

1. Immunonutrition: The role of ω-3 fatty acids;Alexander;Nutrition,1998

2. Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham;Andrés;European Food Research and Technology,2007

3. Effect of dietary stearic acid on plasma cholesterol and lipoprotein levels;Bonanone;The New England Journal of Medicine,1988

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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