Changes in the Fatty Acid and Triacylglycerol Profiles in...

Journal of Agricultural and Food Chemistry 2008 / 08 Vol. 56; Iss. 16

Changes in the Fatty Acid and Triacylglycerol Profiles in the Subcutaneous Fat of Iberian Ham during the Dry-Curing Process

Narváez-Rivas, Mónica, Vicario, Isabel M., Constante, E. Graciani, León-Camacho, Manuel
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Volume:
56
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf800990u
Date:
August, 2008
File:
PDF, 448 KB
english, 2008
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