Effect of pressure and holding time on colour, protein and lipid oxidation of sliced dry-cured Iberian ham and loin during refrigerated storage

Literals

vivo:identifier
- 2009-630
dcterms:creator
- Cava R.
dcterms:contributor
- Cava, R., Ladero, L., González, S., Carrasco, A., Ramírez, M.R.
ou:bibtex
- @article{Cava2009,title = {Effect of pressure and holding time on colour, protein and lipid oxidation of sliced dry-cured Iberian ham and loin during refrigerated storage},journal = {Innovative Food Science and Emerging Technologies},year = {2009},volume = {10},number = {1},pages = {76-81},author = {Cava, R. and Ladero, L. and Gonz{\'a}lez, S. and Carrasco, A. and Ram{\'i}rez, M.R.}}
ou:tipoPublicacion
- Article
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=57749115867&origin=inward
fabio:hasPublicationYear
- 2009
bibo:doi
- 10.1016/j.ifset.2008.09.005
dcterms:title
- Effect of pressure and holding time on colour, protein and lipid oxidation of sliced dry-cured Iberian ham and loin during refrigerated storage
bibo:page_range
- 76-81
dcterms:publisher
- Innovative Food Science and Emerging Technologies
bibo:issn
- 1466-8564
ou:eid
- 2-s2.0-57749115867
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-57749115867&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=57749115867&origin=inward
bibo:volume
- 10