Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products

Meat Science

Volumn 62, Issue 3, 2002, Pages 309-321

  Gandemer, Gilles ^a  

^a CEMAGREF   (France)

Author keywords

Adipose tissue; Dry meat products; Lipids; Lipolysis; Muscle; Oxidation sensory properties

Indexed keywords

ADIPOSE TISSUE; DRY MEAT;

CURING; FOOD PROCESSING; HYDROLYSIS; LIPIDS; MUSCLE; OXIDATION; QUALITY ASSURANCE; SENSORY PERCEPTION;

MEATS;

SUS SCROFA;

EID: 0036875287     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00128-6     Document Type: Conference Paper

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