Tocopherol content, weight loss and instrumental color analysis of Iberian dry-cured ham as affected by rearing and feeding systems
Author:
Publisher
Editorial CSIC
Subject
Organic Chemistry,Food Science
Reference23 articles.
1. The tocopherol content of farm feeding-stuffs
2. Evolution of fatty acids from intramuscular lipid fractions during ripening of Iberian hams as affected by α-tocopheryl acetate supplementation in diet
3. Effect of dietary vitamin E and partial replacement of poly- with monounsaturated fat on fatty acid patterns of backfat and intramuscular fat in heavy pigs (Iberian x Duroc)
4. Effects of herbage ingestion on the digestion site and nitrogen balance in heavy Iberian pigs fed on an acorn-based diet
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1. Assessment of antioxidant bioactive properties of iberian dry-cured ham fat-derived essences using the yeast Saccharomyces cerevisiae as experimental model;LWT;2023-08
2. Effect of Breed Purity and Rearing Systems on the Stability of Sliced Iberian Dry-Cured Ham Stored in Modified Atmosphere and Vacuum Packaging;Foods;2021-03-30
3. A practical study on the feasibility of alpha and gamma-tocopherol quantification for distinguishing Iberian pig feeding systems;Grasas y Aceites;2013-04-10
4. Accumulation and evolution of tocopherols in dry-cured hams from Iberian pigs as affected by their feeding and rearing system;Food Chemistry;2010-12
5. Nutritional composition of dry-cured ham and its role in a healthy diet;Meat Science;2010-04
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