TY  - JOUR
AU  - Ordóñez Pereda, Juan Antonio
AU  - Hoz Perales, Lorenzo De La
AU  - Cambero Rodríguez, María Isabel
AU  - Santos Arnaiz, Carlos
AU  - Pin Arias, Carmen
AU  - Fernández Álvarez, Manuela
PY  - 2007
DO  - 10.1016/j.foodchem.2006.01.006
SN  - 0308-8146
UR  - https://hdl.handle.net/20.500.14352/99131
T2  - Food Chemistry
AB  - Five varieties of Spanish dry cured ham were studied to assess their nutritional value in relation to fatty acids. Ten hams of the Traditional Speciality Guaranteed (TSG) "Jamón Serrano", and the Protected Designations of Origin (PDO) "Jamón de...
LA  - eng
M2  - 107
PB  - Elsevier
KW  - Spanish dry cured ham
KW  - Fatty acids
KW  - n-6
KW  - n-3
KW  - Hypocholesterolemic
KW  - Hypercholesterolemic
TI  - Fatty acid compositions of selected varieties of Spanish dry ham related to their nutritional implications
TY  - journal article
VL  - 101
ER  -