Effect of fatty acid composition and positional distribution within the triglyceride on selected physical properties of dry-cured ham subcutaneous fat-Reference-Cited by-同舟云学术

Effect of fatty acid composition and positional distribution within the triglyceride on selected physical properties of dry-cured ham subcutaneous fat

Published:2015-05 Issue: Volume:103 Page:90-95
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Segura J.,Escudero R.,Romero de Ávila M.D.,Cambero M.I.,López-Bote C.J.

Funder

Newgan

Comunidad de Madrid

Publisher

Elsevier BV

Subject

Food Science

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