Chemical and lipid composition of deboned pieces of dry-cured pork forelegs as affected by desalting and boiling: The effects of vacuum packaging

Food Chemistry

Volumn 106, Issue 3, 2008, Pages 951-956

  Cobos, Ángel ^a   Veiga, Adán ^a   Díaz, Olga ^a  

^a Universidade de Santiago de Compostela Campus de Lugo   (Spain)

Author keywords

Culinary treatment; Fatty acids; Lipolysis; Meat products; Oxidation; Sous vide

Indexed keywords

ACYLGLYCEROL; CHLORIDE; FATTY ACID; NITRIC ACID DERIVATIVE; NITRITE; PHOSPHOLIPID DERIVATIVE;

ARTICLE; CHEMICAL COMPOSITION; DESALINATION; FOOD PROCESSING; LIPID COMPOSITION; MEAT; PROTEIN CONTENT;

EID: 34548488981     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.07.007     Document Type: Article

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