Effects of feeding elevated concentrations of monounsaturated fatty acids and vitamin E to swine on characteristics of dry cured hams

Research output: Contribution to journalJournal articleResearchpeer-review

Original languageEnglish
JournalMeat Science
Issue number4
Pages (from-to)475-482
Publication statusPublished - Aug 2003

    Research areas

  • feeding, pig, alpha-tocopherol, monounsaturated fatty acids, oxidation, dry-cured ham

ID: 129735631