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Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions. / Andres, AI; Cava, R; Ventanas, J; Muriel, E; Ruiz Carrascal, Jorge.
In:
Food Chemistry, Vol. 84, No. 3, 2004, p. 375-381.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
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.
https://doi.org/10.1016/S0308-8146(03)00243-7APA
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,
84(3), 375-381.
https://doi.org/10.1016/S0308-8146(03)00243-7Vancouver
Andres AI, Cava R, Ventanas J, Muriel E
, Ruiz Carrascal J.
Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions.
Food Chemistry. 2004;84(3):375-381.
https://doi.org/10.1016/S0308-8146(03)00243-7Author
Andres, AI ; Cava, R ; Ventanas, J ; Muriel, E ; Ruiz Carrascal, Jorge. / Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions. In: Food Chemistry. 2004 ; Vol. 84, No. 3. pp. 375-381.
Bibtex
@article{67c5ae344f9d4fb0a90d1e54edb7d791,
title = "Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions",
keywords = "lipid oxidation, hexanal, TBARs, dry-cured ham, salt, processing temperature",
author = "AI Andres and R Cava and J Ventanas and E Muriel and {Ruiz Carrascal}, Jorge",
year = "2004",
doi = "10.1016/S0308-8146(03)00243-7",
language = "English",
volume = "84",
pages = "375--381",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",
number = "3",
}
RIS
TY - JOUR
T1 - Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions
AU - Andres, AI
AU - Cava, R
AU - Ventanas, J
AU - Muriel, E
AU - Ruiz Carrascal, Jorge
PY - 2004
Y1 - 2004
KW - lipid oxidation
KW - hexanal
KW - TBARs
KW - dry-cured ham
KW - salt
KW - processing temperature
U2 - 10.1016/S0308-8146(03)00243-7
DO - 10.1016/S0308-8146(03)00243-7
M3 - Journal article
VL - 84
SP - 375
EP - 381
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
IS - 3
ER -
