PUBLICACIÓN

Effect of production system on physical-chemical, antioxidant and fatty acids composition of Longissimus dorsi and Serratus ventralis muscles from Iberian pig

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Tejerina D., Garcia-Torres S., Cabeza De Vaca M., Vazquez F.M., Cava R.

2012 FOOD CHEMISTRY

Analytical Chemistry (Q1), Food Science (Q1), Medicine (miscellaneous) (Q1)

JCR: 3.334

SJR: 1.762


CITAS

66

DOI

10.1016/j.foodchem.2012.01.025

EID

2-s2.0-84858284548

ISSN

0308-8146

EISSN

1873-7072

BIBTEX

@article{Cava2012,title = {Effect of production system on physical-chemical, antioxidant and fatty acids composition of Longissimus dorsi and Serratus ventralis muscles from Iberian pig},journal = {Food Chemistry},year = {2012},volume = {133},number = {2},pages = {293-299},author = {Tejerina, D. and Garc{\'i}a-Torres, S. and Cabeza De Vaca, M. and V{\'a}zquez, F.M. and Cava, R.}}


AUTORES DE LA UEX