Incorporation of pig back fat in restructured dry cured ham to facilitate the release of unsaturated fatty acids and generation of volatile compounds
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DOI: 10.1002/ejlt.201600025
Abstract: The aim of the present study was to evaluate the effects of incorporating pig back fat in restructured dry cured ham (RDH) on its free fatty acid profile (FFA) and the volatile compounds released. Fresh… read more here.
Keywords: cured ham; back fat; pig back; volatile compounds ... See more keywords