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1 Ergebnisse
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Effect of production system on physical–chemical, antioxida..:
Tejerina, D.
;
García-Torres, S.
;
Cabeza de Vaca, M.
..
Food Chemistry. 133 (2012) 2 - p. 293-299 , 2012
Link:
https://doi.org/10.1016/j.foodchem.2012.01.025
RT Journal T1
Effect of production system on physical–chemical, antioxidant and fatty acids composition of Longissimus dorsi and Serratus ventralis muscles from Iberian pig
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2012.01.025&Exemplar=1&LAN=DE A1 Tejerina, D. A1 García-Torres, S. A1 Cabeza de Vaca, M. A1 Vázquez, F.M. A1 Cava, R. PB Elsevier BV YR 2012 SN 0308-8146 JF Food Chemistry VO 133 IS 2 SP 293 OP 299 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2012.01.025 DO https://doi.org/10.1016/j.foodchem.2012.01.025 SF ELIB - SuUB Bremen
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