Standard
Influence of pre-cure freezing of Iberian ham on proteolytic changes throughout the ripening process. / Perez-Palacios, Trinidad; Ruiz Carrascal, Jorge; Manuel Barat, Jose; Concepcion Aristoy, Maria; Antequera, Teresa.
In:
Meat Science, Vol. 85, No. 1, 2010, p. 121-126.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Perez-Palacios, T
, Ruiz Carrascal, J, Manuel Barat, J, Concepcion Aristoy, M & Antequera, T 2010, '
Influence of pre-cure freezing of Iberian ham on proteolytic changes throughout the ripening process',
Meat Science, vol. 85, no. 1, pp. 121-126.
https://doi.org/10.1016/j.meatsci.2009.12.015APA
Perez-Palacios, T.
, Ruiz Carrascal, J., Manuel Barat, J., Concepcion Aristoy, M., & Antequera, T. (2010).
Influence of pre-cure freezing of Iberian ham on proteolytic changes throughout the ripening process.
Meat Science,
85(1), 121-126.
https://doi.org/10.1016/j.meatsci.2009.12.015Vancouver
Perez-Palacios T
, Ruiz Carrascal J, Manuel Barat J, Concepcion Aristoy M, Antequera T.
Influence of pre-cure freezing of Iberian ham on proteolytic changes throughout the ripening process.
Meat Science. 2010;85(1):121-126.
https://doi.org/10.1016/j.meatsci.2009.12.015Author
Perez-Palacios, Trinidad ; Ruiz Carrascal, Jorge ; Manuel Barat, Jose ; Concepcion Aristoy, Maria ; Antequera, Teresa. / Influence of pre-cure freezing of Iberian ham on proteolytic changes throughout the ripening process. In: Meat Science. 2010 ; Vol. 85, No. 1. pp. 121-126.
Bibtex
@article{f802cc1a070347baa1556df3b008f7e8,
title = "Influence of pre-cure freezing of Iberian ham on proteolytic changes throughout the ripening process",
keywords = "Pre-Freezing, Proteolysis, Amino acids, Processing, Iberian ham",
author = "Trinidad Perez-Palacios and {Ruiz Carrascal}, Jorge and {Manuel Barat}, Jose and {Concepcion Aristoy}, Maria and Teresa Antequera",
year = "2010",
doi = "10.1016/j.meatsci.2009.12.015",
language = "English",
volume = "85",
pages = "121--126",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "1",
}
RIS
TY - JOUR
T1 - Influence of pre-cure freezing of Iberian ham on proteolytic changes throughout the ripening process
AU - Perez-Palacios, Trinidad
AU - Ruiz Carrascal, Jorge
AU - Manuel Barat, Jose
AU - Concepcion Aristoy, Maria
AU - Antequera, Teresa
PY - 2010
Y1 - 2010
KW - Pre-Freezing
KW - Proteolysis
KW - Amino acids
KW - Processing
KW - Iberian ham
U2 - 10.1016/j.meatsci.2009.12.015
DO - 10.1016/j.meatsci.2009.12.015
M3 - Journal article
C2 - 20374875
VL - 85
SP - 121
EP - 126
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 1
ER -
