Sources of variation of iodine number and fatty acids profile in raw hams for dry curing
Dry cured ham is the most valuable product of the pig industry in Italy and quality of fat covering in fresh hams affects qualitative properties of the final product (Mordenti et al., 1992). High content of unsaturated fatty acids is a predisposing factor for fat with inadequate consistence and for...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2011-03-01
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| Series: | Italian Journal of Animal Science |
| Subjects: | |
| Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/2089 |