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

JoséM Lorenzo, JavierCarballo , DanielFranco

Journal of Integrative Agriculture ›› 2013, Vol. 12 ›› Issue (11) : 2002-2012. DOI: 10.1016/S2095-3119(13)60638-3
Section 2: Meat Products

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

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

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

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
Share on Mendeley

Accesses

Citation

Detail
Sections
Recommended

/

〈 〉