TY  - JOUR
AU  - Segura Plaza, José Francisco
AU  - Escudero Portugués, Rosa María
AU  - Romero De Ávila Hidalgo, María Dolores
AU  - Cambero Rodríguez, María Isabel
AU  - López Bote, Clemente José
PY  - 2015
DO  - 10.1016/j.meatsci.2015.01.008
SN  - 0309-1740
UR  - https://hdl.handle.net/20.500.14352/94576
T2  - Meat Science
AB  - Analysis of fatty acid (FA) positional distribution within the triglyceride (TG) and selected physical properties of dry-cured ham subcutaneous fat (SF) were carried out. The slip point (SP) of the SF was related to the concentration and positional...
LA  - eng
M2  - 90
PB  - ELSEVIER SCI LTD
KW  - Fatty acid
KW  - Positional distribution
KW  - Slip point
KW  - Subcutaneous fat
KW  - Texture profile analysis
KW  - Triglycerides
TI  - Effect of fatty acid composition and positional distribution within the triglyceride on selected physical properties of dry-cured ham subcutaneous fat
TY  - journal article
VL  - 103
ER  -