Nutritional composition of dry-cured ham and its role in a healthy diet

Meat Science

Volumn 84, Issue 4, 2010, Pages 585-593

  Jimenez Colmenero F ^a   Ventanas, J ^b   Toldra F ^c  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b UNIVERSITY OF EXTREMADURA   (Spain)

^c INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Dietary interventions; Dry cured ham; Feeding and management strategies; Health implications; Lipids; Micronutrients; Nutritional composition; Processing strategies; Production approaches strategies; Proteins

Indexed keywords

EID: 76549110251     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.10.029     Document Type: Review

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