Lipolytic and oxidative changes in Iberian dry-cured loin

Meat Science

Volumn 75, Issue 2, 2007, Pages 315-323

  Muriel, E ^a   Andres, A I ^a   Petron, M J ^a   Antequera, T ^a   Ruiz, J ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Dry cured loin; Hexanal; Lipolysis; Oxidation; Rancidity; TBARS

Indexed keywords

SUS SCROFA;

EID: 33750490073     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.07.017     Document Type: Article

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