Effect of dietary conjugated linoleic acid (CLA) supplementation on CLA isomers content and fatty acid composition of dry-cured Parma ham
Authors:
- D.P. Lo FiegoDFD.P. Lo Fiego
- P. MacchioniPMP. Macchioni
- P. SantoroPSP. Santoro
- G. PastorelliGPG. Pastorelli
- C. CorinoCCC. Corino
- 1 June 2005
- journal article
- Published by Elsevier in Meat Science
- Vol. 70 (2) , 285-291
Abstract
No abstract availableKeywords
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