Research Article

Composition of subcutaneous fat from dry-cured Iberian hams as influenced by pig feeding

  1. María L Timón1,*,
  2. Lourdes Martín2,
  3. María J Petrón1,
  4. Ángela Jurado1,
  5. Carmen García1

Article first published online: 18 DEC 2001

DOI: 10.1002/jsfa.1017

Issue

Journal of the Science of Food and Agriculture

Journal of the Science of Food and Agriculture

Volume 82, Issue 2, pages 186–191, 15 January 2002

Additional Information

How to Cite

Timón, M. L., Martín, L., Petrón, M. J., Jurado, Á. and García, C. (2002), Composition of subcutaneous fat from dry-cured Iberian hams as influenced by pig feeding. J. Sci. Food Agric., 82: 186–191. doi: 10.1002/jsfa.1017

Author Information

  1. 1

    Tecnología y Bioquímica de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Av Universidad s/n, E-10071 Cáceres, Spain

  2. 2

    Ciencia y Tecnología de los Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra Cáceres s/n, E-06071 Badajoz, Spain

*Tecnología y Bioquímica de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Av Universidad s/n, E-10071 Cáceres, Spain

Publication History

  1. Issue published online: 18 DEC 2001
  2. Article first published online: 18 DEC 2001
  3. Manuscript Accepted: 26 SEP 2001
  4. Manuscript Revised: 29 AUG 2001
  5. Manuscript Received: 2 JAN 2001

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