Changes in the fatty acid and triacylglycerol profiles in the subcutaneous fat of Iberian ham during the dry-curing process

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 16, 2008, Pages 7131-7137

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

^a UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Fatty acids; Iberian dry cured hams; Subcutaneous fat; Triacylglycerols

Indexed keywords

FATTY ACID; TRIACYLGLYCEROL;

ANIMAL; ARTICLE; CHEMISTRY; DIET; FOOD HANDLING; FOOD PRESERVATION; MEAT; METHODOLOGY; REPRODUCIBILITY; SPAIN; SUBCUTANEOUS FAT;

ANIMALS; DIET; FATTY ACIDS; FOOD HANDLING; FOOD PRESERVATION; MEAT; REPRODUCIBILITY OF RESULTS; SPAIN; SUBCUTANEOUS FAT; TRIGLYCERIDES;

SUIDAE;

EID: 51649083832     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf800990u     Document Type: Article

References (18)

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