Effect of free-range rearing and -tocopherol and copper supplementation on fatty acid profiles and susceptibility to lipid oxidation of fresh meat from Iberian pigs

Author: Cava R.   Ventanas J.   Florencio Tejeda J.   Ruiz J.   Antequera T.  

Publisher: Elsevier

ISSN: 0308-8146

Source: Food Chemistry, Vol.68, Iss.1, 2000-01, pp. : 51-59

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