Effect of pasture on chestnut or acorn on fatty acid composition and aromatic profile of fat of Cinta Senese dry-cured ham

Grasas y Aceites

Volumn 60, Issue 3, 2009, Pages 271-276

  Pugliese, Carolina ^a   Sirtori, Francesco ^a   Ruiz, Jorge ^b   Martin, Diana ^b   Parenti, Silvia ^a   Franci, Oreste ^a  

^a UNIVERSITY OF FLORENCE   (Italy)

^b Departamento de Tecnología de los Alimentos   (Spain)

Author keywords

Acorn; Aromatic compounds; Chestnut; Dry cured ham; Fatty acids; Pigs

Indexed keywords

ACORN; AROMATIC PROFILES; CHESTNUT; DRY-CURED HAM; FATTY ACID COMPOSITION; PIGS; SUBCUTANEOUS FAT; VOLATILE COMPOUNDS;

AGRICULTURE; AROMATIC COMPOUNDS; AROMATIZATION; CURING; FATTY ACIDS; FRUITS; MEATS; VOLATILE ORGANIC COMPOUNDS;

DRYING;

SUIDAE;

EID: 68849116298     PISSN: 00173495     EISSN: 19884214     Source Type: Journal    
DOI: 10.3989/gya.130208     Document Type: Article

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