Monday, October 06, 2003

Another installment of the JAFC series on Iberian Pig: E. Cantos, et al., "Phenolic Compounds and Fatty Acids from Acorns (Quercus spp.), the Main Dietary Constituent of Free-Ranged Iberian Pigs," JAFC 51 (21) 2003) 6248-55: "These results suggest that dietary acorn polyphenols, and/or some derived antioxidant metabolites, could also be responsible for the reduced lipid oxidation observed in free-ranged Iberian pigs."

In unrelated culinary news, a Tsukiji walk-through [via MeFi].
10/15:Also see this eGullet thread.

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