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Changes in the Concentrations of Free Fatty Acid, Monoacylglycerol, and Diacylglycerol in the Subcutaneous Fat of Iberian Ham during the Dry-Curing Process
Narváez-Rivas, Mónica, Vicario, Isabel M., Constante, E. Graciani, León-Camacho, ManuelVolume:
55
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf071886u
Date:
December, 2007
File:
PDF, 198 KB
english, 2007