Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet
- 7 November 2005
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 72 (4), 647-655
- https://doi.org/10.1016/j.meatsci.2005.09.011
Abstract
No abstract availableKeywords
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