Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet

S Ventanas, M Estevez, JF Tejeda, Jorge Ruiz Carrascal

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@article{c68ef3c1154342d29965b2c46b988bd9,

title = "Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet",

keywords = "Iberian pig, alpha-tocopherol, high oleic sunflower oil, lipid oxidation, protein oxidation, dry-cured loin",

author = "S Ventanas and M Estevez and JF Tejeda and {Ruiz Carrascal}, Jorge",

year = "2006",

doi = "10.1016/j.meatsci.2005.09.011",

language = "English",

volume = "72",

pages = "647--655",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

number = "4",

}

TY - JOUR

T1 - Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet

AU - Ventanas, S

AU - Estevez, M

AU - Tejeda, JF

AU - Ruiz Carrascal, Jorge

PY - 2006

Y1 - 2006

KW - Iberian pig

KW - alpha-tocopherol

KW - high oleic sunflower oil

KW - lipid oxidation

KW - protein oxidation

KW - dry-cured loin

U2 - 10.1016/j.meatsci.2005.09.011

DO - 10.1016/j.meatsci.2005.09.011

M3 - Journal article

C2 - 22061875

SN - 0309-1740

VL - 72

SP - 647

EP - 655

JO - Meat Science

JF - Meat Science

IS - 4

ER -