Subcutaneous and intermuscular fat characterisation of dry-cured Iberian hams-Reference-Cited by-同舟云学术

Subcutaneous and intermuscular fat characterisation of dry-cured Iberian hams

Published:2001-05 Issue:1 Volume:58 Page:85-91
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Timón M.L,Ventanas J,Carrapiso A.I,Jurado A,Garcı́a C

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

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5. Lipolysis and oxidation in subcutaneous adipose tissue during dry-cured ham processing;Coutron-Gambotti;Food Chemistry,1999

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