Quality and shelf life of fresh meat from iberian pigs as affected by a new form of presentation of oleic acid and an organic-acid mix in the diet

  1. Vieira, C.
  2. Sarmiento-García, A.
  3. García, J.-J.
  4. Rubio, B.
  5. Martínez, B.
Zeitschrift:
Foods

ISSN: 2304-8158

Datum der Publikation: 2021

Ausgabe: 10

Nummer: 5

Art: Artikel

DOI: 10.3390/FOODS10050985 GOOGLE SCHOLAR lock_openOpen Access editor