Micronutrients in Italian ham: A survey of traditional products

Food Chemistry

Volumn 140, Issue 4, 2013, Pages 837-842

  Lucarini, Massimo ^a   Saccani, Giovanna ^b   D'Evoli, Laura ^a   Tufi, Sara ^a   Aguzzi, Altero ^a   Gabrielli, Paolo ^a   Marletta, Luisa ^a   Lombardi Boccia, Ginevra ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

^b Stazione Sperimentale per l'Industria delle Conserve Alimentari   (Italy)

Author keywords

Cooked ham; Dry cured ham; Micronutrient supply; Speck; Trace elements; Vitamins

Indexed keywords

ANALYTICAL DATA; COOKED HAM; DRY-CURED HAM; ENERGY INTAKE; MICRONUTRIENT SUPPLY; RECOMMENDED DIETARY ALLOWANCES; SPECK; TRADITIONAL PRODUCTS;

CURING; DRYING; TRACE ELEMENTS; VITAMINS; ZINC;

MEATS;

COPPER; CYANOCOBALAMIN; IRON; LIPID; MANGANESE; PROTEIN; PYRIDOXAL 5 PHOSPHATE; PYRIDOXINE; RIBOFLAVIN; SELENIUM; TRACE ELEMENT; ZINC;

CALORIC INTAKE; CHEMICAL COMPOSITION; CONFERENCE PAPER; COOKED HAM; DRY CURED HAM; FOOD ANALYSIS; FOOD COMPOSITION; FOOD QUALITY; HAM; ITALY; MEAT; MOISTURE; SMOKED HAM;

ANIMALS; ITALY; MEAT PRODUCTS; MICRONUTRIENTS; SWINE; VITAMINS;

EID: 84878011587     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.10.020     Document Type: Conference Paper

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