Effect of the Inclusion of Chestnut in the Finishing Diet on Volatile Compounds of Dry-Cured Ham from Celta Pig Breed
The effect of the inclusion of chestnut in pigs finishing diet on volatile compounds of dry-cured Celta ham was studied. Twelve hams of each type (from three different pigs finishing diets: concentrate (CO), mixed (MI) and chestnut (CH)) were used. Volatiles were extracted using a purge-and-trap met...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2013-11-01
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| Series: | Journal of Integrative Agriculture |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2095311913606383 |