Muscle individual phospholipid classes throughout the processing of dry-cured ham: Influence of pre-cure freezing

Literals

bibo:page_range
- 431-436
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-73449141395&partnerID=MN8TOARS
dcterms:creator
- Pérez-Palacios T.
ou:bibtex
- @article{Pérez-Palacios2010,title = {Muscle individual phospholipid classes throughout the processing of dry-cured ham: Influence of pre-cure freezing},journal = {Meat Science},year = {2010},volume = {84},number = {3},pages = {431-436},author = {P{\'e}rez-Palacios, T. and Ruiz, J. and Dewettinck, K. and Le, T.T. and Antequera, T.}}
bibo:doi
- 10.1016/j.meatsci.2009.09.012
vivo:identifier
- 2010-145
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=73449141395&origin=inward
fabio:hasPublicationYear
- 2010
ou:eid
- 2-s2.0-73449141395
dcterms:title
- Muscle individual phospholipid classes throughout the processing of dry-cured ham: Influence of pre-cure freezing
bibo:issn
- 0309-1740
dcterms:contributor
- Pérez-Palacios, T.; Ruiz, J.; Dewettinck, K.; Le, T.T.; Antequera, T.
ou:tipoPublicacion
- Article
dcterms:publisher
- Meat Science
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=73449141395&origin=inward
ou:vecesCitado
- 9
bibo:volume
- 84