PUBLICACIÓN
Characterization by Volatile Compounds of Microbial Deep Spoilage in Iberian Dry-Cured Ham
ACCEDER A LA PUBLICACIÓN:
Martin A., Benito M.J., Aranda E., Ruiz-Moyano S., Cordoba J.J., Cordoba M.G.
Food Science (Q1)
JCR: 1.733
SJR: 1.055
CITAS
32
DOI
10.1111/j.1750-3841.2010.01674.x
EID
2-s2.0-77955782219
ISSN
0022-1147
EISSN
1750-3841
BIBTEX
@article{Córdoba2010,title = {Characterization by Volatile Compounds of Microbial Deep Spoilage in Iberian Dry-Cured Ham},journal = {Journal of Food Science},year = {2010},volume = {75},number = {6},author = {Mart{\'i}n, A. and Benito, M.J. and Aranda, E. and Ruiz-Moyano, S. and C{\'o}rdoba, J.J. and C{\'o}rdoba, M.G.}}
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