Texture and appearance of dry cured ham as affected by fat content and fatty acid composition - Concepedia

Concepedia

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Texture and appearance of dry cured ham as affected by fat content and fatty acid composition

203

Citations

22

References

2000

Year

Jorge Ruiz, J. Ventanas, Ramón Cava, A.I. Andrés, Carmen Garcı́a

Food Research International

Fatty Acid CompositionNutritionBody CompositionFood AnalysisFat ContentDry Cured HamFood TextureMeat QualityFood QualityHealth Sciences

References

	Year	Citations

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