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The determination of triglyceride and phospholipid fatty acid composition in the subcutaneous adipose tissue of dry-cured hams

2008

Aase, Anne Christine

AGROVOC Keywords

adipose tissue age brining consistency cured meat drying fatty acids flavour food technology gas chromatography hams lipid content mass spectrometry norway quality salinity slaughtering slovenia spain triglycerides

Bibliographic information

Publisher

[A.C. Aase]

Pagination

101 bl.

Other Subjects

Phospholipides; Land races

Language

English

In AGRIS since: 2012-09-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Norwegian University Library of Life Sciences

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