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Changes on physico-chemical properties, lipid oxidation and volatile compounds during the manufacture of celta dry-cured loin
The present study deals with the changes on the main technological characteristics and volatile compounds profile of a traditional Spanish dry-ripened loin from Celta pig breed. The evolution of physicochemical properties, colour, texture, free fatty acid profile and volatile compounds were assessed...
Uloženo v:
| Vydáno v: | J Food Sci Technol |
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| Hlavní autoři: | , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer India
2014
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4519481/ https://ncbi.nlm.nih.gov/pubmed/26243901 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1561-x |
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