PUBLICACIÓN
Dry cured iberian ham non-volatile components as affected by the length of the curing process
Ruiz, J., García, C., Carmen Díaz, M.D., Cava, R., Florencio Tejeda, J., Ventanas, J.
1999 Food Research International
CITAS
75
DOI
10.1016/s0963-9969(99)00142-8
EID
2-s2.0-0033379745
ISSN
0963-9969
BIBTEX
@article{Garcia1999,title = {Dry cured iberian ham non-volatile components as affected by the length of the curing process},journal = {Food Research International},year = {1999},volume = {32},number = {9},pages = {643-651},author = {Ruiz, J. and Garc{\'i}a, C. and Carmen D{\'i}az, M.D. and Cava, R. and Florencio Tejeda, J. and Ventanas, J.}}
AUTORES DE LA UEX