Carrapiso, Ana Isabel <br/><br/>
Effect of the genetic line and oleic acid-enriched mixed diets on the subcutaneous fatty acid composition and sensory characteristics of dry-cured shoulders from Iberian pig.  [electronic resource] 

 -  Meat science  Jan 2020 
 - 107933 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2019.107933  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animal Feed--analysis<br/>Animal Nutritional Physiological Phenomena<br/>Animals<br/>Diet--veterinary<br/>Fatty Acids<br/>Genotype<br/>Male<br/>Oleic Acid--administration & dosage<br/>Pork Meat--standards<br/>Sensation<br/>Swine--genetics