Evolution of physicochemical, morphological and aromatic characteristics of Italian PDO dry-cured hams during processing
نویسندگان
چکیده
منابع مشابه
∆9-desaturase polymorphism association with fatty acid profile of Italian PDO dry cured hams
PDO dry-cured ham (prosciutto) is the main product of the Italian pig industry. Fatty acid profile is of major importance for the technological properties of the fresh thigh and for the dietary and sensory quality of the ham. ∆9-desaturase (SCD) is a microsomal enzyme required for the biosynthesis of unsaturated fatty acids and therefore a potential candidate gene to explain the differences in ...
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Europe has very many widely differing cultures, whose development has been affected by agreat number of different factors. One important factor, of course, is the climate, which varies considerably both in Europe and on the continent proper. Climatic conditions have also been responsible for shaping meat processing techniques in different parts of Europe; the dry curing of meat, for example, ha...
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ژورنال
عنوان ژورنال: European Food Research and Technology
سال: 2015
ISSN: 1438-2377,1438-2385
DOI: 10.1007/s00217-015-2616-6