Lipolysis in dry-cured ham: influence of salt content and processing conditions
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Food Chemistry |
| Volume | 90 |
| Issue number | 4 |
| Pages (from-to) | 523-533 |
| Number of pages | 11 |
| ISSN | 0308-8146 |
| DOIs | |
| Publication status | Published - 2005 |
| Externally published | Yes |
- lipolysis, dry-cured ham, salt, processing temperature
Research areas
ID: 129736596