Lipid characteristics of dry-cured “Tocino” during the manufacturing process. Effects of salting intensity and ripening temperature-Reference-Cited by-同舟云学术

Lipid characteristics of dry-cured “Tocino” during the manufacturing process. Effects of salting intensity and ripening temperature

Published:2016-09 Issue: Volume:52 Page:33-43
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Méndez-Cid Francisco J.,Franco Inmaculada,Martínez Sidonia,Carballo Javier

Funder

Xunta de Galicia

Publisher

Elsevier BV

Subject

Food Science

Reference53 articles.

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3. Unsaturated Fatty Acids: Nutritional and Physiological Significance, the Report of British Nutrition Foundation’s Task Force;British Nutrition Foundation,1992

4. Déterminisme des qualités sensorielles du jambon sec;Buscailhon;Viandes et Produits Carnés,1994

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