<style face="normal" font="default" size="100%">Effect of production system on physical–chemical, antioxidant and fatty acids composition of Longissimus dorsi and Serratus ventralis muscles from Iberian pig</style>

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<style face="normal" font="default" size="100%">Effect of production system on physical–chemical, antioxidant and fatty acids composition of Longissimus dorsi and Serratus ventralis muscles from Iberian pig</style>

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<style face="normal" font="default" size="100%">Study of variability in antioxidant composition and fatty acids profile of Longissimus dorsi and Serratus ventralis muscles from Iberian pigs reared in two different Montanera seasons.</style>

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<style face="normal" font="default" size="100%">Water-holding capacity and instrumental texture properties of m. Longissimus dorsi and m. Serratus ventralis from Iberian pigs as affected by the production system</style>

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<style face="normal" font="default" size="100%">Extensively reared Iberian pigs versus intensively reared white pigs for the manufacture of liver pâté.</style>

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<style face="normal" font="default" size="100%">Prediction of the feeding background of Iberian pigs using the fatty acid profile of subcutaneous, muscle and hepatic fat.</style>

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<style face="normal" font="default" size="100%">Influence of finishing diet on fatty acid profiles of intramuscular lipids, triglycerides and phospholipids in muscles of the Iberian pig.</style>