TY  - JOUR
AU  - Calvo, Luis
AU  - Segura Plaza, José Francisco
AU  - Toldrà, Fidel
AU  - Flores, Mónica
AU  - Rodríguez, Ana I.
AU  - López Bote, Clemente José
AU  - Rey Muñoz, Ana Isabel
PY  - 2017
DO  - 10.1177/1082013217718964
SN  - 1082-0132
UR  - https://hdl.handle.net/20.500.14352/132400
T2  - Food Science and Technology International
AB  - This study evaluates the effect of the source of dietary selenium supplementation (organic versus mineral) and the combined effect of organic selenium and vitamin E on the fatty acid composition and lipolysis in pork intramuscular fat and other meat...
LA  - eng
M2  - 716
PB  - SAGE Publications
KW  - Organic selenium
KW  - Drip loss
KW  - Free fatty acids
KW  - Lipolytic enzymes
KW  - Thiobarbituric acid reactive substances
KW  - Vitamin E
TI  - Meat quality, free fatty acid concentration, and oxidative stability of pork from animals fed diets containing different sources of selenium
TY  - journal article
VL  - 23
ER  -