Dry cured ham quality as related to lipid quality of raw material and lipid changes during processing: a review.
Lipids play a key role in sensory traits of dry cured hams. Both the quantity and the composition of lipids in raw material affect dry-cured hams quality. The lipid characteristics strongly depend on rearing systems developed in different area in Europe. During processing, lipids undergo lipolysis a...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
2009-07-01
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| Series: | Grasas y Aceites |
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| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/580 |