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Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions
- Source :
- Andres , AI , Cava , R , Ventanas , J , Muriel , E & Ruiz Carrascal , J 2004 , ' Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions ' , Food Chemistry , vol. 84 , no. 3 , pp. 375-381 .
- Publication Year :
- 2004
Details
- Database :
- OAIster
- Journal :
- Andres , AI , Cava , R , Ventanas , J , Muriel , E & Ruiz Carrascal , J 2004 , ' Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions ' , Food Chemistry , vol. 84 , no. 3 , pp. 375-381 .
- Notes :
- English
- Publication Type :
- Electronic Resource
- Accession number :
- edsoai.on1322653934
- Document Type :
- Electronic Resource