| Document Date: 2009-06-16 07:32:08
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City Boca Raton / Cáceres / Biosystemes / Civille / Richardson / JURADO ET / L.A. / Chicago / / Company SPSS Inc. / Hewlett-Packard / Pearson / CRC Press / analysed using a HP / performed using the SPSS / / Country France / United States / Spain / / / Facility Prentice Hall / / / IndustryTerm carrier gas / meat product / sensory evaluation software / chemical composition / gas chromatography / chemical data / meat products / / Movie A.I. / / Organization Av Universidad / International Monetary Fund / US Federal Reserve / Universidad de Extremadura / / Person Van Opstaele / Ana Isabel Galaz / Ángela Jurado / / / Position †Corresponding author / Fisher / / ProvinceOrState New Jersey / Rhode Island / Florida / / PublishedMedium Journal of Agricultural and Food Chemistry / Journal of Food Science / Boletín Oficial del Estado / / Technology Av / s/n / gas chromatography / simulation / /
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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