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

Literals

ou:eid
- 2-s2.0-84858284548
bibo:doi
- 10.1016/j.foodchem.2012.01.025
ou: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.}}
dcterms:contributor
- Tejerina D.; Garcia-Torres S.; Cabeza De Vaca M.; Vazquez F.M.; Cava R.
dcterms:creator
- Tejerina D.
fabio:hasPublicationYear
- 2012
ou:tipoPublicacion
- Article
bibo:eissn
- 1873-7072
dcterms:publisher
- Food Chemistry
vivo:identifier
- 2012-816
bibo:issn
- 0308-8146
bibo:page_range
- 293-299
dcterms:title
- Effect of production system on physical-chemical, antioxidant and fatty acids composition of Longissimus dorsi and Serratus ventralis muscles from Iberian pig
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84858284548&origin=inward
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-84858284548&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84858284548&origin=inward
bibo:volume
- 133