Arede, M.Vicente, P.Sanches-Silva, A.Ramos, F.Sanches-Silva, A.Castilho, M.A.2017-03-022017-03-022016-06http://hdl.handle.net/10400.18/4413Introduction: 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.engDry-cured HamFood PackagingVaccumCharcuterie ProductsPortugalComposição de Alimentosconference object