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Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions. / Andres, A. I.; Ventanas, S.; Ventanas, J.; Cava, R.; Ruiz Carrascal, Jorge.
In:
European Food Research and Technology, Vol. 221, No. 1, 2005, p. 30-35.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Andres, AI, Ventanas, S, Ventanas, J, Cava, R
& Ruiz Carrascal, J 2005, '
Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions',
European Food Research and Technology, vol. 221, no. 1, pp. 30-35.
https://doi.org/10.1007/s00217-004-1115-yAPA
Andres, A. I., Ventanas, S., Ventanas, J., Cava, R.
, & Ruiz Carrascal, J. (2005).
Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions.
European Food Research and Technology,
221(1), 30-35.
https://doi.org/10.1007/s00217-004-1115-yVancouver
Andres AI, Ventanas S, Ventanas J, Cava R
, Ruiz Carrascal J.
Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions.
European Food Research and Technology. 2005;221(1):30-35.
https://doi.org/10.1007/s00217-004-1115-yAuthor
Andres, A. I. ; Ventanas, S. ; Ventanas, J. ; Cava, R. ; Ruiz Carrascal, Jorge. / Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions. In: European Food Research and Technology. 2005 ; Vol. 221, No. 1. pp. 30-35.
Bibtex
@article{fcb2e339835d45338e174851922f9f1c,
title = "Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions",
keywords = "dry cured ham, salt, processing conditions, physicochemical parameters",
author = "Andres, {A. I.} and S. Ventanas and J. Ventanas and R. Cava and {Ruiz Carrascal}, Jorge",
year = "2005",
doi = "10.1007/s00217-004-1115-y",
language = "English",
volume = "221",
pages = "30--35",
journal = "European Food Research and Technology",
issn = "1438-2377",
publisher = "Springer",
number = "1",
}
RIS
TY - JOUR
T1 - Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions
AU - Andres, A. I.
AU - Ventanas, S.
AU - Ventanas, J.
AU - Cava, R.
AU - Ruiz Carrascal, Jorge
PY - 2005
Y1 - 2005
KW - dry cured ham
KW - salt
KW - processing conditions
KW - physicochemical parameters
U2 - 10.1007/s00217-004-1115-y
DO - 10.1007/s00217-004-1115-y
M3 - Journal article
VL - 221
SP - 30
EP - 35
JO - European Food Research and Technology
JF - European Food Research and Technology
SN - 1438-2377
IS - 1
ER -
