Fatty acid and triglyceride profiles of intramuscular and subcutaneous fat from fresh and dry-cured hams from Hairless Mexican Pigs

Author:

Delgado G.L,Gómez C.S,Rubio L.M.S,Capella V.S,Méndez M.D,Labastida R.C

Publisher

Elsevier BV

Subject

Food Science

Reference17 articles.

1. Lipid oxidative changes in the processing of Iberian hams;Antequera;Food Chemistry,1992

2. Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: extensive feeding and alpha-tocopheryl acetate supplementation;Cava;Meat Science,1999

3. Análisis descriptivo cuantitativo del jamón tipo “serrano” elaborado a partir del cerdo pelón mexicano;De Anda;Alimentaria,1999

4. De Pedro, E., & Pires, J. (1992). Effect de la raza y la alimentación en la composición en grasos de productos del cerdo ibérico: 1. lomo. Segunda Coloquio de Cerdo Mediterráneo Badajoz, España.

5. Triglycerides composition of fresh ham fat from Iberian pigs produced with different systems of animal nutrition;Dı́az;Food Chemistry,1996

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