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Fatty Acids and Free Amino Acids Changes during Processing of a Mediterranean Native Pig Breed Dry-Cured Ham

The aim of this work is to analyse the intramuscular fatty acids and the free amino (FAA) acids in Chato murciano dry-cured ham. There are several Mediterranean native pig breeds whose characteristics of derived products have been described, but the impact of lipolysis and proteolysis on Chato murci...

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Detalles Bibliográficos
Autores principales:	Salazar, Eva, Cayuela, José Mª, Abellán, Adela, Bueno-Gavilá, Estefanía, Tejada, Luis
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554930/ https://www.ncbi.nlm.nih.gov/pubmed/32854224 http://dx.doi.org/10.3390/foods9091170

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