Browsing by Author "Castilho, M.A."
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- Dry-cured ham packaged under vacuum: nutritional evaluationPublication . Arede, M.; Vicente, P.; Sanches-Silva, A.; Ramos, F.; Sanches-Silva, A.; Castilho, M.A.Introduction: Dry-cured ham is a charcuterie product very appreciated in European countries such as Portugal, Spain and Italy. This product is generally found in the market as a whole-piece format or sliced in vacuum-packed trays. The aim of this study was to determine the moisture, fat, protein content and individual fatty acids of sliced dry-cured hams commercialized in Portugal and packaged under vacuum.