Fatty acids and triacylglycerols profiles from different types of Iberian dry-cured hams

Meat Science

Volumn 68, Issue 1, 2004, Pages 71-77

  Petron M J ^a   Muriel, E ^a   Timon M L ^a   Martin L ^a   Antequera, T ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Fatty acids; Iberian ham; Intramuscular lipids; Triacylglycerols

Indexed keywords

IBERIAN HAM; INTRAMUSCULAR LIPIDS; TRIGLYCEROLS;

ATMOSPHERIC HUMIDITY; FATTY ACIDS; GLYCEROL; LIPIDS; METHANOL; MUSCLE; NUTRITION; OILS AND FATS; SILICA;

MEATS;

SUS SCROFA;

EID: 2042478042     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.01.012     Document Type: Article

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