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  1. Efecto de la suplementación de dietas con vitamina D₃ y 25-hidroxicolecalciferol en la estabilidad oxidante de la carne de cerdo

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    Descrizione: Lipid and protein oxidation is a factor of deterioration in the quality of the meat, to cause changes in color, aroma, taste, texture and nutritional value. The presence of antioxidants can slow oxidation and preserve their physicochemical properties and sensory. The aim of this study was to determine the physicochemical...
    Soggetto: Antioxidantes, Agentes oxidantes, Pork -- Quality, Antioxidants, Carne de cerdo -- Calidad, and Oxidizing agents
    Creatore: Hernández Hernández, Isabel
    Collaboratore: Ponce Alquicira, Edith, López Hernández, Luis Humberto, and Álvarez Cisneros, Yenizey Merit
    Editore: Universidad Autónoma Metropolitana
    Posgrado: Especializacion en Biotecnologia
    Lingua: spa
    Año de publicación: 2013
    Diritti: Acceso Abierto
    Licenza: Atribucion-NoComercial 4.0 Internacional (CC BY-NC 4.0)
    Tipo de Recurso: Especializacion
    Identifier: https://doi.org/10.24275/uami.9306sz72b