Protein and Lipid Oxidation in Parma Ham during Production
Author:
Affiliation:
1. Department of Food Science, Faculty of Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf3026887
Reference47 articles.
1. Review : Achievements, needs and perspectives in dry-cured ham technology: the example of Parma ham/ Revisión: Avances, necesidades y perspectivas de la tecnología del jamón curado: el ejemplo del jamón de Parma
2. The Role of Muscle Proteases and Lipases in Flavor Development During the Processing of Dry-Cured Ham
3. Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet
4. Spectral characterisation of red pigment in Italian-type dry-cured ham. Increasing lipophilicity during processing and maturation
5. Proteolysis and Lipolysis in Flavour Development of Dry-cured Meat Products
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