Standard
Muscle individual phospholipid classes throughout the processing of dry-cured ham: Influence of pre-cure freezing. / Perez-Palacios, Trinidad; Ruiz Carrascal, Jorge; Dewettinck, Koen; Le, Thien Trung; Antequera, Teresa.
In:
Meat Science, Vol. 84, No. 3, 2010, p. 431-436.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Perez-Palacios, T
, Ruiz Carrascal, J, Dewettinck, K, Le, TT & Antequera, T 2010, '
Muscle individual phospholipid classes throughout the processing of dry-cured ham: Influence of pre-cure freezing',
Meat Science, vol. 84, no. 3, pp. 431-436.
https://doi.org/10.1016/j.meatsci.2009.09.012APA
Perez-Palacios, T.
, Ruiz Carrascal, J., Dewettinck, K., Le, T. T., & Antequera, T. (2010).
Muscle individual phospholipid classes throughout the processing of dry-cured ham: Influence of pre-cure freezing.
Meat Science,
84(3), 431-436.
https://doi.org/10.1016/j.meatsci.2009.09.012Vancouver
Perez-Palacios T
, Ruiz Carrascal J, Dewettinck K, Le TT, Antequera T.
Muscle individual phospholipid classes throughout the processing of dry-cured ham: Influence of pre-cure freezing.
Meat Science. 2010;84(3):431-436.
https://doi.org/10.1016/j.meatsci.2009.09.012Author
Perez-Palacios, Trinidad ; Ruiz Carrascal, Jorge ; Dewettinck, Koen ; Le, Thien Trung ; Antequera, Teresa. / Muscle individual phospholipid classes throughout the processing of dry-cured ham: Influence of pre-cure freezing. In: Meat Science. 2010 ; Vol. 84, No. 3. pp. 431-436.
Bibtex
@article{6b968bd582f54edeb12b8d9c2245ec80,
title = "Muscle individual phospholipid classes throughout the processing of dry-cured ham: Influence of pre-cure freezing",
keywords = "Phospholipid classes, Iberian ham, Ripening process, Pre-cure freezing",
author = "Trinidad Perez-Palacios and {Ruiz Carrascal}, Jorge and Koen Dewettinck and Le, {Thien Trung} and Teresa Antequera",
year = "2010",
doi = "10.1016/j.meatsci.2009.09.012",
language = "English",
volume = "84",
pages = "431--436",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "3",
}
RIS
TY - JOUR
T1 - Muscle individual phospholipid classes throughout the processing of dry-cured ham: Influence of pre-cure freezing
AU - Perez-Palacios, Trinidad
AU - Ruiz Carrascal, Jorge
AU - Dewettinck, Koen
AU - Le, Thien Trung
AU - Antequera, Teresa
PY - 2010
Y1 - 2010
KW - Phospholipid classes
KW - Iberian ham
KW - Ripening process
KW - Pre-cure freezing
U2 - 10.1016/j.meatsci.2009.09.012
DO - 10.1016/j.meatsci.2009.09.012
M3 - Journal article
C2 - 20374806
VL - 84
SP - 431
EP - 436
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 3
ER -
