PUBLICACIÓN

Dry cured iberian ham non-volatile components as affected by the length of the curing process

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

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