Influence of the processing conditions of Iberian ham on proteolysis during ripening

Literals

bibo:volume
- 4
bibo:issn
- 1082-0132
bibo:doi
- 10.1177/108201329800400103
fabio:hasPublicationYear
- 1998
ou:editorial
- Consejo Superior de Investigaciones Científicas (CSIC)
ou:eid
- 2-s2.0-0032341568
dcterms:contributor
- Martín, L.; Antequera, T.; Ruiz, J.; Cava, R.; Tejeda, J.F.; Córdoba, J.J.
ou:bibtex
- @article{Córdoba1998,title = {Influence of the processing conditions of Iberian ham on proteolysis during ripening,Influencia de las condiciones de elaboraci{\'o}n sobre la proteolisis durante la maduraci{\'o}n del jam{\'o}n ib{\'e}rico},journal = {Food Science and Technology International},year = {1998},volume = {4},number = {1},pages = {17-22},author = {Mart{\'i}n, L. and Antequera, T. and Ruiz, J. and Cava, R. and Tejeda, J.F. and C{\'o}rdoba, J.J.}}
dcterms:creator
- Martín L.
vivo:identifier
- 1998-10
bibo:page_range
- 17-22
dcterms:publisher
- Food Science and Technology International
ou:tipoPublicacion
- Article
dcterms:title
- Influence of the processing conditions of Iberian ham on proteolysis during ripening
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=0032341568&origin=inward
ou:urlDialnet
- https://dialnet.unirioja.es/servlet/articulo?codigo=754186
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-0032341568&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=0032341568&origin=inward