Citation

Tejada Luis, Salazar Eva, Abellán Adela, Peinado Begoña, Mulero Juana, Cayuela Jose M. (2016) 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. Animal Production Science 56, 1928-1935.

https://doi.org/10.1071/AN15033