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Effects of culinary treatment (desalting and boiling) on chemical and lipid composition of dry-cured pork forelegs.

Journal Title:
Meat science.
Journal Volume/Issue:
2004 Nov., v. 68, issue 3
Main Author:
Cobos, A.
Other Authors:
Veiga, A. and Diaz, O.
Format:
Article
Language:
English
Subjects:
ham
cured meats
dried meat
desalination
boiling
cooking quality
forelimbs
fatty acid composition
lipolysis
lipid peroxidation
free fatty acids
ash content
sodium chloride
cholesterol
acylglycerols
protein content
nitrates
nitrites
traditional technology
phospholipids
dry matter content
thiobarbituric acid-reactive substances
View in NAL's Catalog:
IND43643795