Quality Assessment of Cooked Ham from Medium-Heavy Pigs Fed with Antioxidant Blend
The aim of the study was to evaluate the effect of pig dietary supplementation with an antioxidant mixture (150 mg of Vitamin E and 15 mg of verbascoside from <i>Verbenaceae</i> extract) for 38 days before slaughter on the quality parameters of cooked ham. A total of 150 pigs were divided into two e...
Na minha lista:
| Principais autores: | , , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI AG
2025-11-01
|
| coleção: | Sci |
| Assuntos: | |
| Acesso em linha: | https://www.mdpi.com/2413-4155/7/4/153 |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|