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 |
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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