Composition of subcutaneous adipose tissue of dry-cured pork forelegs as affected by desalting and boiling: The effects of vacuum-packaging
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference32 articles.
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4. Effects of culinary treatment (desalting and boiling) on chemical and lipid composition of dry-cured forelegs;Cobos;Meat Science,2004
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1. Insight into the effect of microwave treatment on fat loss, fatty acid composition and microstructure of pork subcutaneous back fat;LWT;2023-09
2. Valorization of residues from anchovy (Engraulis anchoita) salting-ripening process: Impact of desalting procedures in retention of biologically-active compounds;LWT;2021-10
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