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.
Aldizkaria:
Animal Science Journal

ISSN: 1740-0929,  1344-3941

Argitalpen urtea: 2024

Alea: 95

Zenbakia: 1

Mota: Artikulua

DOI: 10.1111/ASJ.13934 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus