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.
Aldizkaria:
Foods

ISSN: 2304-8158

Argitalpen urtea: 2021

Alea: 10

Zenbakia: 5

Mota: Artikulua

DOI: 10.3390/FOODS10050985 GOOGLE SCHOLAR lock_openSarbide irekia editor