Effects of different cooking methods and of the inclusion of chestnut (Castanea sativa Miller) in the finishing diet of Celta pig breed on the physicochemical parameters and volatile profile of Longissimus thoracis et lumborum muscle
| Autor: | Echegaray, Noemí, Paterio, Mirian, Domínguez, Rubén, Purriños, Laura, Bermúdez, Roberto, Carballo, Javier, Lorenzo, José M. |
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| Zdroj: | In Food Research International November 2020 137 |
| Databáze: | ScienceDirect |
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