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Dry-cured ham packaged under vacuum: nutritional evaluation
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Orientador(es)
Resumo(s)
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.
Descrição
Palavras-chave
Dry-cured Ham Food Packaging Vaccum Charcuterie Products Portugal Composição de Alimentos