Effects of breed and age at slaughter on degradation of muscle lipids during processing of dry-cured hams
Author:
Affiliation:
1. Department of Chemistry, Biotechnology and Food Science; Norwegian University of Life Sciences; P.O. Box 5003 NO-1432 Ås Norway
2. Animalia-Norwegian Meat and Poultry Research Centre; P.O. Box 396 Økern NO-0513 Oslo Norway
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
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4. Effect of different Duroc line sires on carcass composition, meat quality and dry-cured ham acceptability;Cilla;Meat Science,2006
5. A simple method for the isolation and purification of total lipids from animal tissues;Folch;The Journal of Biological Chemistry,1957
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