Lipolytic and oxidative changes in two Spanish pork loin products: Dry-cured loin and pickled-cured loin

Meat Science

Volumn 51, Issue 2, 1999, Pages 123-128

  Hernández, Pilar ^a   Navarro, J L ^a   Toldra, F ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Esterase; Fatty acids; Lipase; Lipids; Lipolysis; Oxidation; Phospholipids; Pork loin products

Indexed keywords

EID: 0042708234     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(98)00108-9     Document Type: Article

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