Effects of different cooking methods and of the inclusion of chestnut (Castanea sativa Miller) in the finishing diet of Celta pig breed on the physicochemical parameters and volatile profile of Longissimus thoracis et lumborum muscle-Reference-Cited by-同舟云学术

Effects of different cooking methods and of the inclusion of chestnut (Castanea sativa Miller) in the finishing diet of Celta pig breed on the physicochemical parameters and volatile profile of Longissimus thoracis et lumborum muscle

Published:2020-11 Issue: Volume:137 Page:109407
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Echegaray Noemí,Paterio Mirian,Domínguez Rubén,Purriños Laura,Bermúdez Roberto,Carballo Javier^ORCID,Lorenzo José M.

Funder

Xunta de Galicia

Consellería de Cultura, Educación e Ordenación Universitaria, Xunta de Galicia

CYTED Ciencia y Tecnología para el Desarrollo

Publisher

Elsevier BV

Subject

Food Science

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