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