Open AccessComposición química y calidad sensorial de jamones curados provenientes de cerdos alimentados con una dieta rica en ácido oleico y pasturas
Author(s) -
Ana Ariztegui Echenique,
Luis Repiso,
G. Capra
Publication year - 2011
Publication title -
innotec
Language(s) - Spanish
Resource type - Journals
eISSN - 1688-6593
pISSN - 1688-3691
DOI - 10.26461/04.06
Subject(s) - oleic acid , food science , chemistry , fatty acid , zoology , biology , biochemistry
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