TY  - JOUR
AU  - Hoz Perales, Lorenzo De La
AU  - Cambero Rodríguez, María Isabel
AU  - Santos Arnaiz, Carlos
AU  - Herranz Hernández, María Beatriz
AU  - Ordóñez Pereda, Juan Antonio
PY  - 2006
DO  - 10.1016/j.foodchem.2006.04.038
SN  - 0308-8146
UR  - https://hdl.handle.net/20.500.14352/93414
T2  - Food Chemistry
AB  - The effects of using α-linolenic and α-tocopherol acid-enriched pork on the fatty acids and sensory characteristics of Spanish dry-cured loins were investigated. For the study, five batches of Spanish dry-cured loins were manufactured using pork loin...
LA  - eng
M2  - 1701
PB  - Elsevier
KW  - Dry-cured loin
KW  - Fatty acid
KW  - PUFA n6/n3 ratio
KW  - a-Tocopherol
TI  - Fatty acids and sensory characteristics of Spanish dry-cured loin enriched in acid alpha-linolenic and alpha-tocopherol
TY  - journal article
VL  - 101
ER  -