TY  - JOUR 
AU  - Sarmiento García, Ainhoa
AU  - Rubio, Begoña
AU  - Martínez, Beatriz
AU  - García, Juan José
AU  - Vieira, Ceferina
PY  - 2024
SN  - 1344-3941
UR  - http://hdl.handle.net/10366/166685
AB  - [EN] This study aims to evaluate the effect of different dietary fat sources on the quality of a Spanish-cooked meat product Lomo de Sajonia (LSA) and its shelf-life. Forty loins were selected from Iberian pigs fed four dietary treatments containing...
LA  - eng
PB  - Wiley
KW  - Lomo de Sajonia
KW  - Cooked loin
KW  - Iberian pork
KW  - Oleic-acid
KW  - Shelf-life
TI  - Effect of dietary fat on proximal composition, sensorial analysis and shelf life of a traditional Spanish cooked pork product “Lomo de Sajonia” from Iberian pork
DO  - 10.1111/asj.13934
T2  - Animal Science Journal
VL  - 95
ER  -