Changes in the concentrations of free fatty acid, monoacylglycerol, and diacylglycerol in the subcutaneous fat of Iberian ham during the dry-curing process

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 26, 2007, Pages 10953-10961

  Narváez Rivas, Mónica ^a   Vicario, Isabel M ^b   Constante, E Graciani ^a   León Camacho, Manuel ^a  

^a INSTITUTO DE LA GRASA   (Spain)

^b UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Diacylglycerols; Free fatty acids; Iberian dry cured ham; Monoacylglycerols; Subcutaneous fat

Indexed keywords

DIACYLGLYCEROL; FATTY ACID; MONOACYLGLYCEROL;

ANIMAL; ARTICLE; CHEMISTRY; FOOD HANDLING; MALE; MEAT; METHODOLOGY; REPRODUCIBILITY; SPAIN; SUBCUTANEOUS FAT; SWINE;

ANIMALS; DIGLYCERIDES; FATTY ACIDS, NONESTERIFIED; FOOD HANDLING; MALE; MEAT; MONOGLYCERIDES; REPRODUCIBILITY OF RESULTS; SPAIN; SUBCUTANEOUS FAT; SWINE;

EID: 38049012813     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf071886u     Document Type: Article

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