PUBLICACIÓN

Influence of the processing conditions of Iberian ham on proteolysis during ripening

ACCEDER A LA PUBLICACIÓN: Scopus Orcid Dialnet

Martín, L., Antequera, T., Ruiz, J., Cava, R., Tejeda, J.F., Córdoba, J.J.

1998 Food Science and Technology International


CITAS

25

DOI

10.1177/108201329800400103

EID

2-s2.0-0032341568

ISSN

1082-0132

BIBTEX

@article{Córdoba1998,title = {Influence of the processing conditions of Iberian ham on proteolysis during ripening,Influencia de las condiciones de elaboraci{\'o}n sobre la proteolisis durante la maduraci{\'o}n del jam{\'o}n ib{\'e}rico},journal = {Food Science and Technology International},year = {1998},volume = {4},number = {1},pages = {17-22},author = {Mart{\'i}n, L. and Antequera, T. and Ruiz, J. and Cava, R. and Tejeda, J.F. and C{\'o}rdoba, J.J.}}


AUTORES DE LA UEX