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 |
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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