Chemical and structural changes in lipids during the ripening of Teruel dry-cured ham

Food Chemistry

Volumn 102, Issue 2, 2007, Pages 494-503

  Larrea, V ^a   Perez Munuera I ^a   Hernando, I ^a   Quiles, A ^a   Lluch, M A ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Cryo SEM; Dry cured ham; Gas chromatography; Lipolysis; SEM

Indexed keywords

ENZYME; FATTY ACID; PHOSPHOLIPID; POLYUNSATURATED FATTY ACID;

ADIPOSE TISSUE; ARTICLE; ELECTRON MICROSCOPY; FATTY ACID ANALYSIS; FLAVOR; FOOD PROCESSING; FOOD QUALITY; GAS CHROMATOGRAPHY; LIPID ANALYSIS; LIPID DEGRADATION; LIPOLYSIS; MUSCLE; PHYSICAL CHEMISTRY; STRUCTURE ANALYSIS; SUBCUTANEOUS FAT; TASTE;

EID: 33947311953     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.03.035     Document Type: Article

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