Articles citing this paper
A comparison of fatty acid profiles and lipolysis during ripening of dry-cured loins obtained from a native pig breed (ChatoMurciano) and from a modern crossbreed pig
Luis Tejada A , Eva Salazar A C , Adela Abellán A , Begoña Peinado B , Juana Mulero A and Jose M. Cayuela A
+ Author Affiliations
- Author Affiliations
A Departamento de Tecnología de la Alimentación y Nutrición, Universidad Católica San Antonio, Campus de los Jerónimos, 30107 Guadalupe, Murcia, Spain.
B Equipo de Mejora Genética Animal, Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario (IMIDA), 30150 La Alberca, Murcia, Spain.
C Corresponding author. Email: esalazar@ucam.edu
Animal Production Science 56(11) 1928-1935 https://doi.org/10.1071/AN15033
Submitted: 26 September 2014 Accepted: 13 May 2015 Published: 6 August 2015
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