Original article

Effect of plant antioxidant in n-3 polyunsaturated fatty acid–enriched diet on fatty acid composition and sensorial attributes of dry-cured ham

  1. Guillaume Mairesse1,†,*,
  2. Marion Benet1,
  3. Karine Méteau2,
  4. Hervé Juin2,
  5. Denys Durand3,
  6. Jacques Mourot1

Article first published online: 14 OCT 2011

DOI: 10.1111/j.1365-2621.2011.02797.x

Issue

International Journal of Food Science & Technology

International Journal of Food Science & Technology

Volume 46, Issue 12, pages 2656–2662, December 2011

Additional Information

How to Cite

Mairesse, G., Benet, M., Méteau, K., Juin, H., Durand, D. and Mourot, J. (2011), Effect of plant antioxidant in n-3 polyunsaturated fatty acid–enriched diet on fatty acid composition and sensorial attributes of dry-cured ham. International Journal of Food Science & Technology, 46: 2656–2662. doi: 10.1111/j.1365-2621.2011.02797.x

Author Information

  1. 1

     INRA, UMR1079 SENAH, Systèmes d’Elevage Nutrition Animale et Humaine, Saint-Gilles, France

  2. 2

     INRA, UE1206 EASM, Laboratoire d’Analyse Sensorielle, Surgères, France

  3. 3

     INRA, UR1213 URH, Unité de Recherche sur les Herbivores, Saint-Genès-Champanelle, France

  1. †

    Permanent address: Valorex SAS, La Messayais, F-35210 Combourtillé, France. Tel.: +33 (0)2 99 97 63 33.

* Fax: +33 (0)2 99 97 60 68; e-mail: g.mairesse@valorex.com

  1. †

    Permanent address: Valorex SAS, La Messayais, F-35210 Combourtillé, France. Tel.: +33 (0)2 99 97 63 33.

Publication History

  1. Issue published online: 14 NOV 2011
  2. Article first published online: 14 OCT 2011
  3. (Received 7 April 2011; Accepted in revised form 14 August 2011)

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View Full Article (HTML) Get PDF (724K)