Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: extensive feeding and alpha-tocopheryl acetate supplementation

R Cava; Jorge Ruiz Carrascal; J Ventanas; T Antequera

Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: extensive feeding and alpha-tocopheryl acetate supplementation

R Cava, Jorge Ruiz Carrascal, J Ventanas, T Antequera

Dairy, Meat and Plant Product Technology

87 Citations (Scopus)

Original language	English
Journal	Meat Science
Volume	52
Issue number	2
Pages (from-to)	165-172
ISSN	0309-1740
Publication status	Published - Jun 1999

Cite this

@article{741f1fe368b04053805e90be40e52449,

title = "Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: extensive feeding and alpha-tocopheryl acetate supplementation",

author = "R Cava and {Ruiz Carrascal}, Jorge and J Ventanas and T Antequera",

year = "1999",

month = jun,

language = "English",

volume = "52",

pages = "165--172",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

number = "2",

}

TY - JOUR

T1 - Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: extensive feeding and alpha-tocopheryl acetate supplementation

AU - Cava, R

AU - Ruiz Carrascal, Jorge

AU - Ventanas, J

AU - Antequera, T

PY - 1999/6

Y1 - 1999/6

M3 - Journal article

SN - 0309-1740

VL - 52

SP - 165

EP - 172

JO - Meat Science

JF - Meat Science

IS - 2

ER -