Ultrasonic assessment of the melting behaviour in fat from Iberian dry-cured hams

Meat Science

Volumn 85, Issue 1, 2010, Pages 26-32

  Ninoles L ^a   Mulet, A ^a   Ventanas, S ^b   Benedito, J ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Dry cured ham; DSC; Fat melting; Ultrasound

Indexed keywords

FAT; FAT INTAKE;

ANALYSIS; ANIMAL; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; EVALUATION STUDY; FAT INTAKE; FOOD HANDLING; FOOD PRESERVATION; FREEZING; MEAT; PROCEDURES; SENSATION; SWINE; TEMPERATURE; ULTRASOUND;

ANIMALS; CALORIMETRY, DIFFERENTIAL SCANNING; DIETARY FATS; FATS; FOOD HANDLING; FOOD PRESERVATION; FREEZING; MEAT; SENSATION; SWINE; TEMPERATURE; ULTRASONICS;

EID: 77049084707     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.11.018     Document Type: Article

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