Characterization of green hams from Iberian pigs by fast analysis of subcutaneous fat
- 1 January 1988
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 23 (4) , 253-262
- https://doi.org/10.1016/0309-1740(88)90010-1
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- The composition and consistency of pig backfat as it affects the quality of vacuum‐packed rindless bacon rashersJournal of the Science of Food and Agriculture, 1984
- A chemical study of soft fat in cross-bred pigsThe Journal of Agricultural Science, 1970
- A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUESJournal of Biological Chemistry, 1957