Carregant...
Fatty Acid Profiling for the Authentication of Iberian Hams According to the Feeding Regime
The quality and sensory characteristics of Iberian ham are closely related to the pig feeding regime. These are mainly due to the inclusion or not of acorns into the diet, which significantly increases the content of monounsaturated fatty acids in this food product. In this work, the fatty acid prof...
Guardat en:
| Publicat a: | Foods |
|---|---|
| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2020
|
| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7073981/ https://ncbi.nlm.nih.gov/pubmed/32028620 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9020149 |
| Etiquetes: |
Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|