Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: extensive feeding and alpha-tocopheryl acetate supplementation
Authors:
- Ramón CavaRamón Cava
- Jorge RuizJorge Ruiz
- Jesús VentanasJVJesús Ventanas
- Teresa AntequeraTeresa Antequera
- 1 June 1999
- journal article
- Published by Elsevier in Meat Science
- Vol. 52 (2) , 165-172
Abstract
No abstract availableKeywords
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