R. M. L. D. Campos

Fatty acid and volatile compounds from salami manufactured with yerba mate (Ilex paraguariensis) extract and pork back fat and meat from pigs fed on diets with partial replacement of maize with rice bran

J. A. Ordóñez, L. Hoz, E. Hierro, 2007 .

A note on partial replacement of maize with rice bran in the pig diet on meat and backfat fatty acids

J. A. Ordóñez, L. Hoz, E. Hierro, 2006 .

The influence of achyrocline satureioides ("Marcela") extract on the lipid oxidation of salami

P. C. Campagnol, L. M. Fries, N. N. Terra, 2011 .

Inclusion of grape pomace in the diet of pigs on pork quality and oxidative stability of omega-3 enriched fat

J. V. Ludke, A. Junior, T. Bertol, 2017 .

Sensory Aspects of Cooked Meats

N. N. Terra, R. M. L. D. Campos, B. C. P. Cézar, 2008 .

Effects of genotype and dietary oil supplementation on performance, carcass traits, pork quality and fatty acid composition of backfat and intramuscular fat.

A. Coldebella, J. V. Ludke, N. N. Terra, 2013, Meat science.