Nutritional and sensory quality of porcine raw meat, cooked ham and dry-cured shoulder as affected by dietary enrichment with docosahexaenoic acid (DHA) and α-tocopheryl acetate
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| Description | scientific article published on January 30, 2007 |
| Author/s |
author: Luis Guerrero Jacint Arnau |
| Publication date | January 30, 2007 |
| Language | English |
| Country of origin | |
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| Access work |
https://api.elsevier.com/content/article/PII:S0309174006003950?httpAccept=text/xml |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |