Improvement of dry-cured ham quality by lipid modification through dietary means
Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
Standard
Improvement of dry-cured ham quality by lipid modification through dietary means. / Ruiz Carrascal, Jorge; Lopez-Bote, Clemente.
Research Advances in the Quality of Meat and Meat Products. ed. / Fidel Toldra. Research Signpost, 2002. p. 255-271.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
Harvard
Ruiz Carrascal, J & Lopez-Bote, C 2002, Improvement of dry-cured ham quality by lipid modification through dietary means. in F Toldra (ed.), Research Advances in the Quality of Meat and Meat Products. Research Signpost, pp. 255-271.
APA
Ruiz Carrascal, J., & Lopez-Bote, C. (2002). Improvement of dry-cured ham quality by lipid modification through dietary means. In F. Toldra (Ed.), Research Advances in the Quality of Meat and Meat Products (pp. 255-271). Research Signpost.
Vancouver
Ruiz Carrascal J, Lopez-Bote C. Improvement of dry-cured ham quality by lipid modification through dietary means. In Toldra F, editor, Research Advances in the Quality of Meat and Meat Products. Research Signpost. 2002. p. 255-271
Author
Bibtex
@inbook{73ca2cef55d243f9afb6c8b240166eb5,
title = "Improvement of dry-cured ham quality by lipid modification through dietary means",
author = "{Ruiz Carrascal}, Jorge and Clemente Lopez-Bote",
year = "2002",
language = "English",
isbn = "81-7736-125-2",
pages = "255--271",
editor = "Fidel Toldra",
booktitle = "Research Advances in the Quality of Meat and Meat Products",
publisher = "Research Signpost",
}
RIS
TY - CHAP
T1 - Improvement of dry-cured ham quality by lipid modification through dietary means
AU - Ruiz Carrascal, Jorge
AU - Lopez-Bote, Clemente
PY - 2002
Y1 - 2002
M3 - Book chapter
SN - 81-7736-125-2
SP - 255
EP - 271
BT - Research Advances in the Quality of Meat and Meat Products
A2 - Toldra, Fidel
PB - Research Signpost
ER -
ID: 144235657