TY  - JOUR
AU  - Santos Arnaiz, Carlos
AU  - Hoz Perales, Lorenzo De La
AU  - Cambero Rodríguez, María Isabel
AU  - Cabeza Briales, María Concepción
AU  - Ordóñez Pereda, Juan Antonio
PY  - 2008
DO  - 10.1016/j.meatsci.2008.03.004
SN  - 0309-1740
UR  - https://hdl.handle.net/20.500.14352/99191
T2  - Meat Science
AB  - The use of α-linolenic acid and α-tocopherol enriched pork on the fatty acids and the sensory characteristics of Spanish dry-cured hams have been studied. Five batches of hams were manufactured using the posterior legs of pigs fed on diets with the...
LA  - eng
M2  - 668
PB  - Elsevier
KW  - Dry-cured ham
KW  - Fatty acid
KW  - Linolenic acid
KW  - n-6/n-3 ratio
KW  - a-Tocopherol
TI  - Enrichment of dry-cured ham with a-linolenic acid and a-tocopherol by the use of linseed oil and a-tocopheryl acetate in pig diets
TY  - journal article
VL  - 80
ER  -