Effect of dietary fat on proximal composition, sensorial analysis and shelf life of a traditional Spanish cooked pork product “Lomo de Sajonia” from Iberian pork

  1. Sarmiento-García, A.
  2. Rubio, B.
  3. Martinez, B.
  4. García, J.-J.
  5. Vieira, C.
Zeitschrift:
Animal Science Journal

ISSN: 1740-0929,  1344-3941

Datum der Publikation: 2024

Ausgabe: 95

Nummer: 1

Art: Artikel

DOI: 10.1111/ASJ.13934 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus