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

Literals

bibo:doi
- 10.1016/j.meatsci.2019.107933
dcterms:title
- 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
vivo:identifier
- 2020-96
dcterms:creator
- Carrapiso A.I.
ou:bibtex
- @article{Carrapiso2020,title = {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},journal = {Meat Science},year = {2020},volume = {159},author = {Carrapiso, A.I. and Tejeda, J.F. and Noguera, J.L. and Ib{\'a}{\~n}ez-Escriche, N. and Gonz{\'a}lez, E.}}
fabio:hasPublicationYear
- 2020
dcterms:publisher
- Meat Science
ou:eid
- 2-s2.0-85071636171
bibo:issn
- 0309-1740
ou:tipoPublicacion
- Article
dcterms:contributor
- Carrapiso A.I., Tejeda J.F., Noguera J.L., Ibanez-Escriche N., Gonzalez E.
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85071636171&origin=inward
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-85071636171&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85071636171&origin=inward
bibo:volume
- 159