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