Muscle individual phospholipid classes throughout the processing of dry-cured ham: Influence of pre-cure freezing
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Meat Science |
| Volume | 84 |
| Issue number | 3 |
| Pages (from-to) | 431-436 |
| Number of pages | 6 |
| ISSN | 0309-1740 |
| DOIs | |
| Publication status | Published - 2010 |
| Externally published | Yes |
- Phospholipid classes, Iberian ham, Ripening process, Pre-cure freezing
Research areas
ID: 129735901