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Showing posts with label
Dry-cured
.
Show all posts
Showing posts with label
Dry-cured
.
Show all posts
Saturday, 10 December 2016
Effect of chestnuts intake by Celta pigs on lipolytic, oxidative and fatty acid profile changes during ripening and vacuum-packed storage of Galician “chorizo”
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Journal of Food Composition and Analysis http://dx.doi.org/10.1016/j.jfca.2016.11.017 The effect of the inclusion of chestnuts in ...
Wednesday, 31 August 2016
Lipid characteristics of dry-cured “Tocino” during the manufacturing process. Effects of salting intensity and ripening temperature
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Journal of Food Composition and Analysis, 52 (2016) 33–43 http://dx.doi.org/10.1016/j.jfca.2016.07.005 The fatty acid composition...
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