Lipolysis in dry-cured ham maturation-Reference-Cited by-同舟云学术

Lipolysis in dry-cured ham maturation

Published:2000-05 Issue:1 Volume:55 Page:1-5
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Vestergaard Christian S,Schivazappa Cristina,Virgili Roberta

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

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3. Flavour compounds of dry-cured ham;Barbieri;Journal of Agriculture and Food Chemistry,1992

4. Adipose tissue lipases;Belfrage,1984

5. Influence of pig crossbreed on the composition, volatile compound content and flavour of dry-cured ham;Berdagué;Meat Science,1993

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