Characterisation of a lard cured with spices and aromatic herbs

Meat Science

Volumn 67, Issue 4, 2004, Pages 549-557

  Paleari, Maria Antonietta ^a   Moretti, Vittorio Maria ^a   Bersani, Carla ^a   Beretta, Giuseppe ^a   Mentasti, Tiziana ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Cholesterol; Fatty acids; Lard; Malondialdehyde; Microbiology; Volatile compounds

Indexed keywords

LARD; MALONALDEHYDE;

ACIDITY; ALDEHYDES; AROMATIC COMPOUNDS; CHOLESTEROL; CURING; ENZYMES; FOOD PROCESSING; FOOD PRODUCTS; MICROBIOLOGY; MOISTURE; SODIUM CHLORIDE; VACUUM APPLICATIONS; VOLATILE ORGANIC COMPOUNDS;

FATTY ACIDS;

BACTERIA (MICROORGANISMS);

EID: 1842480198     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2003.12.002     Document Type: Article

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