Effects of different cooking methods and of the inclusion of chestnut (Castanea sativa Miller) in the finishing diet of Celta pig breed on the physicochemical parameters and volatile profile of Longissimus thoracis et lumborum muscle

  1. Echegaray, N.
  2. Paterio, M.
  3. Domínguez, R.
  4. Purriños, L.
  5. Bermúdez, R.
  6. Carballo, J.
  7. Lorenzo, J.M.
Revista:
Food Research International

ISSN: 1873-7145,  0963-9969

Any de publicació: 2020

Volum: 137

Tipus: Article

DOI: 10.1016/J.FOODRES.2020.109407 GOOGLE SCHOLAR
Font de les dades: Scopus