Lipolytic and oxidative changes during the manufacture of dry-cured lacón. Effect of the time of salting
The acidity, peroxide and TBA values were determined, both in the subcutaneous fat and in the muscular portion fat (fat extracted from the muscular portion minced and homogenised after discarding the subcutaneous fat), or in the whole muscular portion (fat + lean tissue) in the case of the TBA value...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2009-07-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/574 |