Effect of chestnuts level in the formulation of the commercial feed on carcass characteristics and meat quality of Celta pig breed
Carmen De Jesús(Universidade de Santiago de Compostela), José M. Lorenzo(Centro Tecnológico del Mar), Rubén Domínguez(Centro Tecnológico de Automoción de Galicia), J. Cantalapiedra(Xunta de Galicia), Antonio Iglesias(Universidade de Santiago de Compostela)
Cited by 11
Related Papers
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
|Antioxidants|2019|1.9k
Active packaging films with natural antioxidants to be used in meat industry: A review
|Food Research International|2018|436
Berries extracts as natural antioxidants in meat products: A review
|Food Research International|2017|395
Protein Oxidation in Muscle Foods: A Comprehensive Review
|Antioxidants|2021|349
Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review
|Food Research International|2018|327