Texture and appearance of dry cured ham as affected by fat content and fatty acid composition

Jorge Ruiz Carrascal, J Ventanas, R Cava, AI Andres, C Garcia

148 Citations (Scopus)

Original language	English
Journal	Food Research International
Volume	33
Issue number	2
Pages (from-to)	91-95
ISSN	0963-9969
Publication status	Published - 2000

Keywords

@article{cda374bcc3c24b898a5f73325042a28b,

title = "Texture and appearance of dry cured ham as affected by fat content and fatty acid composition",

keywords = "Iberian ham, texture, fat, moisture, fatty acid profile",

author = "{Ruiz Carrascal}, Jorge and J Ventanas and R Cava and AI Andres and C Garcia",

year = "2000",

language = "English",

volume = "33",

pages = "91--95",

journal = "Food Research International",

issn = "0963-9969",

publisher = "Pergamon Press",

number = "2",

}

TY - JOUR

T1 - Texture and appearance of dry cured ham as affected by fat content and fatty acid composition

AU - Ruiz Carrascal, Jorge

AU - Ventanas, J

AU - Cava, R

AU - Andres, AI

AU - Garcia, C

PY - 2000

Y1 - 2000

KW - Iberian ham

KW - texture

KW - fat

KW - moisture

KW - fatty acid profile

M3 - Journal article

SN - 0963-9969

VL - 33

SP - 91

EP - 95

JO - Food Research International

JF - Food Research International

IS - 2

ER -