Evolution of fatty acids from intramuscular lipid fractions during ripening of Iberian hams as affected by α-tocopheryl acetate supplementation in diet

Food Chemistry

Volumn 81, Issue 2, 2003, Pages 199-207

  Cava, Ramón ^a   Estévez, Mario ^a   Morcuende, David ^a   Antequera, Teresa ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Tocopherol; Dry cured ham; Fatty acid; Free fatty acids; Neutral lipids; Polar lipids

Indexed keywords

ALPHA TOCOPHEROL; FATTY ACID DERIVATIVE; LIPID;

ANIMAL FOOD; ANIMAL TISSUE; ARTICLE; CONTROLLED STUDY; DIET; FOOD ANALYSIS; LIPID ANALYSIS; LIPID COMPOSITION; MALE; MEAT; NONHUMAN; SWINE; VITAMIN SUPPLEMENTATION;

EID: 0037402865     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00413-2     Document Type: Article

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