Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions

Literals

vivo:identifier
- 2004-269
dcterms:contributor
- Andres, A. I., Cava, R., Ventanas, J., Muriel, E., Ruiz, J.
ou:bibtex
- @article{RID:1007141029269-115, title = {Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions}, journal = {Food Chemistry}, year = {2004}, author = {Andres, A. I. and Cava, R. and Ventanas, J. and Muriel, E. and Ruiz, J.}, volume = {84}, number = {3}, pages = {375-381} }
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=0242522291&origin=inward
bibo:doi
- 10.1016/s0308-8146(03)00243-7
dcterms:creator
- Andrés A.
ou:eid
- 2-s2.0-0242522291
fabio:hasPublicationYear
- 2004
bibo:issn
- 0308-8146
bibo:page_range
- 375-381
dcterms:publisher
- Food Chemistry
ou:tipoPublicacion
- Article
dcterms:title
- Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions
ou:urlOrcid
- http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000186868200007&KeyUID=WOS:000186868200007
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=0242522291&origin=inward
bibo:volume
- 84