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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...
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| Gepubliceerd in: | J Food Sci Technol |
|---|---|
| Hoofdauteurs: | , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Springer India
2014
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| Onderwerpen: | |
| Online toegang: | 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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