Changes in polar and non-polar lipid fractions of subcutaneous fat from Iberian ham during dry-curing process. Prediction of the curing time

✍ Scribed by Narváez-Rivas, Mónica; Gallardo, Emerenciana; León-Camacho, Manuel

• Book ID: 123085117
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 481 KB
• Volume: 54
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2013.07.004