Accumulation and evolution of tocopherols in dry-cured hams from Iberian pigs as affected by their feeding and rearing system

Food Chemistry

Volumn 123, Issue 4, 2010, Pages 1170-1175

  Rey, A I ^a   Lopez Bote C J ^a   Daza, A ^b   Lauridsen, C ^c  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^b UNIVERSIDAD POLITÉCNICA DE MADRID   (Spain)

^c AARHUS UNIVERSITY   (Denmark)

Author keywords

Dry cured ham; Iberian pig; Stereoisomer composition; Tocopherol degradation

Indexed keywords

ALPHA TOCOPHEROL; GAMMA TOCOPHEROL; LINOLENIC ACID; OLEIC ACID;

ANIMAL EXPERIMENT; ANIMAL FOOD; ANIMAL TISSUE; ARTICLE; BICEPS BRACHII MUSCLE; FEEDING; FOOD COLOR; FOOD STORAGE; LIPID COMPOSITION; MALE; MEAT; NONHUMAN; REARING; STEREOISOMERISM; SUBCUTANEOUS FAT; SWINE;

ANIMALIA; SUIDAE;

EID: 77954959099     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.05.082     Document Type: Article

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