PUBLICACIÓN

Pre-cure freezing effect on physicochemical, texture and sensory characteristics of Iberian ham

ACCEDER A LA PUBLICACIÓN: Scopus Orcid Dialnet

Perez-Palacios T., Ruiz J., Martin D., Barat J.M., Antequera T.

2011 FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Chemical Engineering (miscellaneous) (Q2), Food Science (Q2), Industrial and Manufacturing Engineering (Q1)

JCR: 0.681

SJR: 0.582


CITAS

30

DOI

10.1177/1082013210381435

EID

2-s2.0-79959343197

ISSN

1082-0132

EISSN

1532-1738

BIBTEX

@article{Pérez-Palacios2011,title = {Pre-cure freezing effect on physicochemical, texture and sensory characteristics of Iberian ham},journal = {Food Science and Technology International},year = {2011},volume = {17},number = {2},pages = {127-133},author = {P{\'e}rez-Palacios, T. and Ruiz, J. and Mart{\'i}n, D. and Barat, J.M. and Antequera, T.}}


AUTORES DE LA UEX