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]

By: Contributor(s): Producer: 20200312Description: 107933 p. digitalISSN:
  • 1873-4138
Subject(s): Online resources: In: Meat science vol. 159
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Publication Type: Journal Article

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