Standard
Dry cured Iberian ham non-volatile components as affected by the length of the curing process. / Ruiz Carrascal, Jorge; Garcia, C; Diaz, MD; Cava, R; Tejeda, JF; Ventanas, J.
I:
Food Research International, Bind 32, Nr. 9, 1999, s. 643-651.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Ruiz Carrascal, J, Garcia, C, Diaz, MD, Cava, R, Tejeda, JF & Ventanas, J 1999, 'Dry cured Iberian ham non-volatile components as affected by the length of the curing process', Food Research International, bind 32, nr. 9, s. 643-651.
APA
Ruiz Carrascal, J., Garcia, C., Diaz, MD., Cava, R., Tejeda, JF., & Ventanas, J. (1999). Dry cured Iberian ham non-volatile components as affected by the length of the curing process. Food Research International, 32(9), 643-651.
Vancouver
Ruiz Carrascal J, Garcia C, Diaz MD, Cava R, Tejeda JF, Ventanas J. Dry cured Iberian ham non-volatile components as affected by the length of the curing process. Food Research International. 1999;32(9):643-651.
Author
Ruiz Carrascal, Jorge ; Garcia, C ; Diaz, MD ; Cava, R ; Tejeda, JF ; Ventanas, J. / Dry cured Iberian ham non-volatile components as affected by the length of the curing process. I: Food Research International. 1999 ; Bind 32, Nr. 9. s. 643-651.
Bibtex
@article{1e7cce1f62bc45a4be359667caeb2e0a,
title = "Dry cured Iberian ham non-volatile components as affected by the length of the curing process",
keywords = "dry-cured ham, free amino acids, peptides, ripening time, taste, PLS, 2-and 3-methylbutanal",
author = "{Ruiz Carrascal}, Jorge and C Garcia and MD Diaz and R Cava and JF Tejeda and J Ventanas",
year = "1999",
language = "English",
volume = "32",
pages = "643--651",
journal = "Food Research International",
issn = "0963-9969",
publisher = "Pergamon Press",
number = "9",
}
RIS
TY - JOUR
T1 - Dry cured Iberian ham non-volatile components as affected by the length of the curing process
AU - Ruiz Carrascal, Jorge
AU - Garcia, C
AU - Diaz, MD
AU - Cava, R
AU - Tejeda, JF
AU - Ventanas, J
PY - 1999
Y1 - 1999
KW - dry-cured ham
KW - free amino acids
KW - peptides
KW - ripening time
KW - taste
KW - PLS
KW - 2-and 3-methylbutanal
M3 - Journal article
VL - 32
SP - 643
EP - 651
JO - Food Research International
JF - Food Research International
SN - 0963-9969
IS - 9
ER -
