Irish Journal of Agricultural and Food Research 47: 195–203, 2008 Improvement of dry-cured Iberian ham sensory characteristics through the use of a concentrate high in oleic acid for pig feeding Á. Jurado1†, C. Gar

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Date: 2009-06-16 07:32:08 Lipids Nutrition Food science Dried meat Jamón Black Iberian pig Dry-cured ham Monounsaturated fat Oleic acid Food and drink Meat Ham		Irish Journal of Agricultural and Food Research 47: 195–203, 2008 Improvement of dry-cured Iberian ham sensory characteristics through the use of a concentrate high in oleic acid for pig feeding Á. Jurado1†, C. Gar Add to Reading List Source URL: www.teagasc.ie Download Document from Source Website File Size: 66,75 KB Share Document on Facebook

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