TY  - JOUR
AU  - Hoz Perales, Lorenzo De La
AU  - Cambero Rodríguez, María Isabel
AU  - Ordóñez Pereda, Juan Antonio
AU  - D'Arrigo, Matilde
AU  - Santos Arnaiz, Carlos
PY  - 2004
DO  - 10.1016/j.foodchem.2003.12.037
SN  - 0308-8146
UR  - https://hdl.handle.net/20.500.14352/99122
T2  - Food Chemistry
AB  - Five batches of cooked hams were manufactured using pork legs enriched in polyunsaturated n−3 fatty acids and α-tocopherol from animals fed on diets with the same ingredients excepting the oil source [sunflower oil (batch control, C), linseed oil (L),...
LA  - eng
M2  - 123
PB  - Elsevier
KW  - Cooked ham
KW  - Fatty acid
KW  - PUFAs n- 6=n- 3 ratio
KW  - a-tocopherol
TI  - Physicochemical characteristics of an a-linolenic acid and a-tocopherol-enriched cooked ham
TY  - journal article
VL  - 88
ER  -