PUBLICACIÓN

Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Fuentes V., Ventanas J., Morcuende D., Estevez M., Ventanas S.

2010 MEAT SCIENCE

Food Science (Q1)

JCR: 2.619

SJR: 1.567


CITAS

155

DOI

10.1016/j.meatsci.2010.02.024

EID

2-s2.0-77954930355

ISSN

0309-1740

BIBTEX

@article{Estevez2010,title = {Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure},journal = {Meat Science},year = {2010},volume = {85},number = {3},pages = {506-514},author = {Fuentes, V. and Ventanas, J. and Morcuende, D. and Est{\'e}vez, M. and Ventanas, S.}}


AUTORES DE LA UEX