Open AccessEffect of addition of n‐3 fatty acids and plant antioxidants in pig diet on the nutritional and sensorial quality of dry‐cured hams
Author(s) -
Jacques Mourot,
Nicholas J. Robert,
L. Raynaud,
M. Árturo-Schaan,
Laure C. Roger
Publication year - 2012
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - food science , chemistry , biology