Compositional and degradative changes during the manufacture of dry-cured 'lacón'

Journal of the Science of Food and Agriculture

Volumn 83, Issue 6, 2003, Pages 593-601

  Lorenzo, José M ^a   Prieto, Bernardo ^a   Carballo, Javier ^a   Franco, Inmaculada ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

Biochemical changes; Dry cured 'lac n'; Lipolysis; Meat products; Proteolysis; Ripening

Indexed keywords

FOOD;

LACON; SUS SCROFA;

EID: 0037658898     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1375     Document Type: Article

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