Nitrites on sensory quality of poultry meat cooked hams
نویسندگان
چکیده
منابع مشابه
Effect of conjugated linoleic acid on meat quality, lipid metabolism, and sensory characteristics of dry-cured hams from heavy pigs.
We investigated conjugated linoleic acid (CLA) supplementation administered to heavy pigs, assessing carcass characteristics, meat quality, and sensory characteristics of dry-cured (Parma) ham. Thirty-six pigs, averaging 97 kg BW, were assigned randomly to three feeding groups in which diets were supplemented with either 0, 0.25, or 0.5% (as-fed basis) of a CLA preparation containing 65% CLA is...
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ژورنال
عنوان ژورنال: Journal of the Hellenic Veterinary Medical Society
سال: 2018
ISSN: 2585-3724,1792-2720
DOI: 10.12681/jhvms.15778