Effect of the Inclusion of Chestnut in the Finishing Diet on Volatile Compounds of Dry-Cured Ham from Celta Pig Breed

José M Lorenzo, Javier Carballo , Daniel Franco

Journal of Integrative Agriculture. 2013, 12(11): 2002-2012

Journal of Integrative Agriculture ›› 2013, Vol. 12 ›› Issue (11) : 2002-2012. DOI: 10.1016/S2095-3119(13)60638-3
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Effect of the Inclusion of Chestnut in the Finishing Diet on Volatile Compounds of Dry-Cured Ham from Celta Pig Breed

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Effect of the Inclusion of Chestnut in the Finishing Diet on Volatile Compounds of Dry-Cured Ham from Celta Pig Breed

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{{article.zuoZheCn_L}}. {{article.title_cn}}. {{journal.qiKanMingCheng_CN}}. 2013, 12(11): 2002-2012 https://doi.org/10.1016/S2095-3119(13)60638-3
{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2013, 12(11): 2002-2012 https://doi.org/10.1016/S2095-3119(13)60638-3

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