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

Author:

Carrapiso Ana Isabel,Tejeda Juan Florencio,Noguera José Luis,Ibáñez-Escriche Noelia,González Elena

Funder

Center for Industrial Technological Development

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Sensory characteristics of Iberian ham: Influence of salt content and processing conditions;Andrés;Meat Science,2004

2. Association of official analytical chemists;AOAC,2006

3. Archivos de Zootecnia. proceedings IX simposio internacional sobre el Cerdo Mediterráneo;Asensio,2018

4. Breed and feeding factors influencing adipose tissue lipogenic and lipolytic gene expression in growing Iberian and Duroc pigs;Benítez;Journal of Animal Science,2016

5. de Blas, C., Mateos, G.G., & García-Rebollar, P. (2010). Ingredientes para piensos (Tablas FEDNA 2010 de la Fundación Española para el Desarrollo de la Nutrición Animal). Madrid, Spain. Available in http://www.fundacionfedna.org/ingredientes-para-piensos.

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