Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Food Chemistry |
| Volume | 84 |
| Issue number | 3 |
| Pages (from-to) | 375-381 |
| ISSN | 0308-8146 |
| DOIs | |
| Publication status | Published - 2004 |
- lipid oxidation, hexanal, TBARs, dry-cured ham, salt, processing temperature
Research areas
ID: 129735832