Segura, J.
Escudero, R.
Romero de Ávila, M.D.
Cambero, M.I.
López-Bote, C.J.
Funding for this research was provided by:
Newgan (S2009/AGR-1704)
Comunidad de Madrid (AGL2010-19158)
This article is maintained by: Elsevier
Article Title: Effect of fatty acid composition and positional distribution within the triglyceride on selected physical properties of dry-cured ham subcutaneous fat
Journal Title: Meat Science
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.meatsci.2015.01.008
Content Type: article
Copyright: Copyright © 2015 Elsevier Ltd. All rights reserved.