Characterization of the lipid fraction of some Galician (NW of Spain) traditional meat products
The lipid fraction of five Galician (NW of Spain) traditional raw-cured meat products (chorizo rosario, chorizo de cebolla, androlla, botillo and lacón) was characterized by determining in 10 units of the final product of each variery the degree of acidity and the indexes of peroxides, iodine, sapon...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2001-10-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/370 |