The genetic background affects composition, oxidative stability and quality traits of Iberian dry-cured hams: Purebred Iberian versus reciprocal Iberian×Duroc crossbred pigs

Literals

dcterms:contributor
- Fuentes V., Ventanas S., Ventanas J., Estevez M.
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84887140633&origin=inward
dcterms:creator
- Fuentes V.
fabio:hasPublicationYear
- 2014
dcterms:title
- The genetic background affects composition, oxidative stability and quality traits of Iberian dry-cured hams: Purebred Iberian versus reciprocal Iberian×Duroc crossbred pigs
ou:eid
- 2-s2.0-84887140633
bibo:page_range
- 737-743
vivo:identifier
- 2014-35
bibo:doi
- 10.1016/j.meatsci.2013.10.010
bibo:issn
- 0309-1740
ou:bibtex
- @article{Estevez2014,title = {The genetic background affects composition, oxidative stability and quality traits of Iberian dry-cured hams: Purebred Iberian versus reciprocal Iberian?Duroc crossbred pigs},journal = {Meat Science},year = {2014},volume = {96},number = {1},pages = {737-743},author = {Fuentes, V. and Ventanas, S. and Ventanas, J. and Est{\'e}vez, M.}}
ou:tipoPublicacion
- Article
dcterms:publisher
- Meat Science
ou:urlOrcid
- https://publons.com/wos-op/publon/5563861/
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84887140633&origin=inward
bibo:volume
- 96