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
Noemí Echegaray(Centro Tecnológico de Automoción de Galicia), José M. Lorenzo(Centro Tecnológico de Automoción de Galicia), Mirian Paterio(Centro Tecnológico de Automoción de Galicia), Laura Purriños, Roberto Bermúdez, Rubén Domínguez(Centro Tecnológico de Automoción de Galicia), Javier Carballo(Universidade de Vigo)
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