Lipolysis in dry-cured ham: Influence of salt content and processing conditions

Food Chemistry

Volumn 90, Issue 4, 2005, Pages 523-533

  Andres, A I ^a   Cava, R ^a   Martin, D ^a   Ventanas, J ^a   Ruiz, J ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Dry cured ham; Lipolysis; Processing temperature; Salt

Indexed keywords

FATTY ACID; MONOUNSATURATED FATTY ACID; POLYUNSATURATED FATTY ACID; SATURATED FATTY ACID; SODIUM CHLORIDE;

ARTICLE; BICEPS BRACHII MUSCLE; CONTROLLED STUDY; FOOD PROCESSING; LIPID COMPOSITION; LIPOLYSIS; NONHUMAN;

EID: 7044270919     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.05.013     Document Type: Article

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