Showing results (1-10 of 20) with videos related to
Sort By:
Pageof 2
Animal : an International Journal of Animal Bioscience|March 27, 2012
Effects of dietary incorporation of different antioxidant extracts and free-range rearing on fatty acid composition and lipid oxidation of Iberian pig meatE González, J F TejedaAnimal : an International Journal of Animal Bioscience|March 27, 2012
Chemical composition and oxidative status of tissues from Iberian pigs as affected by diets: extensive feeding v. oleic acid- and tocopherol-enriched mixed dietsS Ventanas, J F Tejeda, M EstévezAnimals : an Open Access Journal From MDPI|October 22, 2020
Free-Range and Low-Protein Concentrated Diets in Iberian Pigs: Effect on Plasma Insulin and Leptin Concentration, Lipogenic Enzyme Activity, and Fatty Acid Composition of Adipose TissueJuan F Tejeda, Alejandro Hernández-Matamoros, Elena GonzálezJournal of the Science of Food and Agriculture|April 11, 2012
Two by-products of the olive oil extraction industry as oleic acid supplement source for Iberian pigs: effect on the meat's chemical composition and induced lipoperoxidationElena González, Alejandro Hernández-Matamoros, Juan F TejedaAnimals : an Open Access Journal From MDPI|February 15, 2020
Effect of Free-Range and Low-Protein Concentrated Diets on Growth Performance, Carcass Traits, and Meat Composition of Iberian PigJuan F Tejeda, Alejandro Hernández-Matamoros, Mercedes Paniagua, et al.Meat Science|November 9, 2011
Lipid traits of muscles as related to genotype and fattening diet in Iberian pigs: total intramuscular lipids and triacylglycerolsJ F Tejeda, G Gandemer, T Antequera, et al.Meat Science|November 9, 2011
Study of the branched hydrocarbon fraction of intramuscular lipids from Iberian fresh hamJ F Tejeda, T Antequera, L Martín, et al.Food Chemistry|October 23, 2020
Contents and composition of individual phospholipid classes from biceps femoris related to the rearing system in Iberian pigJuan F Tejeda, Gilles Gandemer, Carmen García, et al.Meat Science|November 9, 2011
Linear hydrocarbons content of intramuscular lipids of dry-cured Iberian hamM J Petrón, T Antequera, E Muriel, et al.Meat Science|November 9, 2011
Study of the branched hydrocarbon fraction of intramuscular lipids from Iberian dry-cured hamM J Petrón, J F Tejeda, E Muriel, et al.Pageof 2