The Impact of Ripening Time on Technological Quality Traits, Chemical Change and Sensory Characteristics of Dry-cured Loin.

Asian-Australas J Anim Sci · 2015 · PMC4412998 · PMID 25715685

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an increasing trendno p-value reported

Whereas, the level of oleic acid (C18:1n9) (the most predominant MUFA detected in all samples) showed an increasing trend as the ripening time increased but not significantly different between the ripening times examined (p>0.05).

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