Subcutaneous and intermuscular fat characterisation of dry-cured Iberian hams

Meat Science

Volumn 58, Issue 1, 2001, Pages 85-91

  Timon M L ^a   Ventanas, J ^a   Carrapiso, A I ^a   Jurado, A ^a   Garcia C ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Fatty acids; Iberian dry cured ham; Subcutaneous and intermuscular fat; Volatile compounds

Indexed keywords

EID: 0035625753     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(00)00136-4     Document Type: Article

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