Evolution of fatty acids from intramuscular lipid fractions during ripening of Iberian hams as affected by α-tocopheryl acetate supplementation in diet-Reference-Cited by-同舟云学术

Evolution of fatty acids from intramuscular lipid fractions during ripening of Iberian hams as affected by α-tocopheryl acetate supplementation in diet

Published:2003-05 Issue:2 Volume:81 Page:199-207
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cava Ramón,Estévez Mario,Morcuende David,Antequera Teresa

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

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3. Cold-storage effects in butter and their relation to the autoxidation of unsaturated fatty acids;Bandings;Netherland Milk Dairy Journal,1970

4. Volatile components of dry-cured ham;Berdague;Journal of the Agricultural and Food Chemistry,1991

5. A rapid method of total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959

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