CHARACTERIZATION OF GREEN HAMS FROM IBERIAN PIGS BY FAST ANALYSIS OF SUBCUTANEOUS FAT

被引：56

作者：

FLORES, J ^{[1
]}

BIRON, C ^{[1
]}

IZQUIERDO, L ^{[1
]}

NIETO, P ^{[1
]}

机构：

[1] UNIV NANTES,FAC SCI,DEPT CHIM,RMN & REACTIVIT CHIM,F-44035 NANTES,FRANCE

来源：

MEAT SCIENCE | 1988年 / 23卷 / 04期

关键词：

D O I：

10.1016/0309-1740(88)90010-1

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：253 / 262

页数：10

共 12 条

[1]

[Anonymous], 1975, OFFICIAL METHODS ANA

[2]

Baldini P., 1983, Industria Conserve, V58, P219

[3] THE COMPOSITION AND CONSISTENCY OF PIG BACKFAT AS IT AFFECTS THE QUALITY OF VACUUM-PACKED RINDLESS BACON RASHERS [J].

ENSER, M ;

DRANSFIELD, E ;

JOLLEY, PD ;

JONES, RCD ;

LEEDHAM, M .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1984, 35 (11) :1230-1240

[4]

FLORES J, 1985, REV AGROQUIM TECNOL, V25, P305

[5]

FOLCH J, 1957, J BIOL CHEM, V226, P497

[6] A CHEMICAL STUDY OF SOFT FAT IN CROSS-BRED PIGS [J].

LEA, CH ;

SWOBODA, PAT ;

GATHERUM, DP .

JOURNAL OF AGRICULTURAL SCIENCE, 1970, 74 :279-+

[7]

Santoro P., 1984, Fat quality in lean pigs. A Workshop in the CEC Programme of Coordination of Research on Animal Husbandry, held in Brussels, Belgium, 20-21 September 1983., P43

[8]

1980, OFFICIAL METHODS ANA

[9]

1981, RD11321981 MIN AGR P

[10]

1983, OFFICIAL METHODS AM

← 1 2 →