Nutritional composition of dry-cured ham and its role in a healthy diet
- Author
- JIMENEZ-COLMENERO, F1 ; VENTANAS, J2 ; TOLDRA, F3
[1] Instituto del Frio (CSIC), Ciudad Universitaria, 28040 Madrid, Spain
[2] Facultad de Veterinaria, Universidad de Extremadura, Campus Universitario, 10071 Cáceres, Spain
[3] Instituto de Agroquimica y Tecnología de Alimentos (CSIC), Apartado de Correos 73, Burjassot, Valencia, Spain - Source
Meat science. 2010, Vol 84, Num 4, pp 585-593, 9 p ; ref : 1 p.3/4
- CODEN
- MESCDN
- ISSN
- 0309-1740
- Scientific domain
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Dietary interventions Dry-cured ham Feeding and management strategies Health implications Lipids Micronutrients Nutritional composition Processing strategies Production approaches strategies Proteins
- Keyword (fr)
- Composition chimique Jambon Lipide Production Produit carné Protéine Régime alimentaire Produit charcuterie
- Keyword (en)
- Chemical composition Ham Lipids Production Meat product Protein Diet Pork product
- Keyword (es)
- Composición química Jamón Lípido Producción Producto de carne Proteína Régimen alimentario Producto chacinería
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A16 Vertebrates: anatomy and physiology, studies on body, several organs or systems / 002A16E Feeding. Feeding behavior
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries Vertebrates : anatomy and physiology, studies on body, several organs or systems
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 22509665
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.meatsci.2009.10.029 
https://dx.doi.org/10.1016/j.meatsci.2009.10.029
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