Improvement of dry-cured Iberian ham quality characteristics through modifications of dietary fat composition and supplementation with vitamin E

Food Science and Technology International

Volumn 11, Issue 5, 2005, Pages 327-335

  Ruiz, J ^a   De La Hoz, L ^b   Isabel, B ^b   Rey, A I ^b   Daza, Argimiro ^b   Lopez Bote C J ^b  

^a UNIVERSITY OF EXTREMADURA   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Dietary manipulation; Dry cured ham; Fatty acids; Iberian pig; Oxidation; Vitamin E

Indexed keywords

DIETARY MANIPULATION; DRY-CURED HAM; IBERIAN PIGS; VITAMIN E;

ALDEHYDES; CURING; FATTY ACIDS; LIPIDS; OILS AND FATS; OXIDATION; VITAMINS;

MEATS;

SUS SCROFA;

EID: 27144522951     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/1082013205057627     Document Type: Article

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