Identification and Quantification of Cholesterol and Cholesterol Oxidation Products in Different Types of Iberian Hams-Reference-Cited by-同舟云学术

Identification and Quantification of Cholesterol and Cholesterol Oxidation Products in Different Types of Iberian Hams

Published:2003-08-09 Issue:19 Volume:51 Page:5786-5791
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Petrón María J.¹,García-Regueiro José A.¹,Martín Lourdes¹,Muriel Elena¹,Antequera Teresa¹

Affiliation:

1. Laboratory of Food Technology, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Carretera de Cáceres s/n, 06071 Badajoz, Spain, IRTA, Centre Meat Technology, Food Chemistry Unit, Granja Camps i Armet Monells, 17121 Girona, Spain, and Food Technology and Biochemistry, Facultad de Veterinaria, Universidad de Extremadura, Avenida Universidad s/n, 10071 Cáceres, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf034100a

Reference56 articles.

1. Lipid oxidative changes in the processing of Iberian pig hams

2. Changes in intramuscular lipids during ripening of Iberian dry-cured ham

3. Díaz, I. Modificaciones de la composición lipídica durante procesos tecnológicos del jamón curado. Ph.D. Thesis, Universidad Autónoma de Barcelona, 1993.

4. Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: extensive feeding and alpha-tocopheryl acetate supplementation

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