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...
Kaydedildi:
| Asıl Yazarlar: | , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
MDPI AG
2025-11-01
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| Seri Bilgileri: | Sci |
| Konular: | |
| Online Erişim: | https://www.mdpi.com/2413-4155/7/4/153 |
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