Improvement of dry-cured Iberian ham quality characteristics through modifications of dietary fat composition and supplementation with vitamin E

Jorge Ruiz Carrascal; L. de la Hoz; B. Isabel; A. I. Rey; Argimiro Daza; C. J. López-Bote

doi:10.1177/1082013205057627

Improvement of dry-cured Iberian ham quality characteristics through modifications of dietary fat composition and supplementation with vitamin E

Jorge Ruiz Carrascal, L. de la Hoz, B. Isabel, A. I. Rey, Argimiro Daza, C. J. López-Bote

9 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Food Science and Technology International
Vol/bind	11
Udgave nummer	5
Sider (fra-til)	327-335
Antal sider	9
ISSN	1082-0132
DOI	https://doi.org/10.1177/1082013205057627
Status	Udgivet - 2005
Udgivet eksternt	Ja

Adgang til dokumentet

10.1177/1082013205057627

Citationsformater

@article{c8f51844cd984aff894e4a76766f6ab3,

title = "Improvement of dry-cured Iberian ham quality characteristics through modifications of dietary fat composition and supplementation with vitamin E",

keywords = "dietary manipulation, Iberian pig, vitamin E, fatty acids, oxidation, dry-cured ham",

author = "{Ruiz Carrascal}, Jorge and {de la Hoz}, L. and B. Isabel and Rey, {A. I.} and Argimiro Daza and L{\'o}pez-Bote, {C. J.}",

year = "2005",

doi = "10.1177/1082013205057627",

language = "English",

volume = "11",

pages = "327--335",

journal = "Food Science and Technology International",

issn = "1082-0132",

publisher = "SAGE Publications",

number = "5",

}

TY - JOUR

T1 - Improvement of dry-cured Iberian ham quality characteristics through modifications of dietary fat composition and supplementation with vitamin E

AU - Ruiz Carrascal, Jorge

AU - de la Hoz, L.

AU - Isabel, B.

AU - Rey, A. I.

AU - Daza, Argimiro

AU - López-Bote, C. J.

PY - 2005

Y1 - 2005

KW - dietary manipulation

KW - Iberian pig

KW - vitamin E

KW - fatty acids

KW - oxidation

KW - dry-cured ham

U2 - 10.1177/1082013205057627

DO - 10.1177/1082013205057627

M3 - Journal article

SN - 1082-0132

VL - 11

SP - 327

EP - 335

JO - Food Science and Technology International

JF - Food Science and Technology International

IS - 5

ER -