Lipolysis in intramuscular lipids during processing of traditional Xuanwei ham

Meat Science

Volumn 71, Issue 4, 2005, Pages 670-675

  Yang, Hongju ^a   Ma, Changwei ^a   Qiao, Fadong ^a   Song, Yong ^a   Du, Min ^b  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b UNIVERSITY OF WYOMING   (United States)

Author keywords

Fatty acids; Intramuscular lipids; Lipolysis; Xuanwei ham

Indexed keywords

EID: 24944460672     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.05.019     Document Type: Article

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