Omega-3 polyunsaturated fatty acid from extruded linseed influences the fatty acid composition and sensory characteristics of dry-cured ham from heavy pigs1
- DOI
- 10.2527/jas.2008-1355
- Published
- 2009-11-01
- Container
- Journal of Animal Science
- Publisher
- Oxford University Press (OUP)
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.2527/jas.2008-1355,
title = {Omega-3 polyunsaturated fatty acid from extruded linseed influences the fatty acid composition and sensory characteristics of dry-cured ham from heavy pigs1},
author = {M. Musella and S. Cannata and R. Rossi and J. Mourot and P. Baldini and C. Corino},
year = {2009},
journal = {Journal of Animal Science},
doi = {10.2527/jas.2008-1355},
url = {https://doi.org/10.2527/jas.2008-1355}
}RIS
TY - JOUR TI - Omega-3 polyunsaturated fatty acid from extruded linseed influences the fatty acid composition and sensory characteristics of dry-cured ham from heavy pigs1 AU - M. Musella AU - S. Cannata AU - R. Rossi AU - J. Mourot AU - P. Baldini AU - C. Corino PY - 2009 JO - Journal of Animal Science DO - 10.2527/jas.2008-1355 UR - https://doi.org/10.2527/jas.2008-1355 ER -
APA
Musella, M., Cannata, S., Rossi, R., Mourot, J., Baldini, P., & Corino, C. (2009). Omega-3 polyunsaturated fatty acid from extruded linseed influences the fatty acid composition and sensory characteristics of dry-cured ham from heavy pigs1. Journal of Animal Science. https://doi.org/10.2527/jas.2008-1355
Source records
- crossref · retrieved 2026-09-26T02:54:25.202Z