Influence of high-pressure processing and varying concentrations of curing salts on the color, heme pigments and oxidation of lipids and proteins of Iberian dry-cured loins during refrigerated storage

Literals

• dcterms:creator
  • Higuero N.
• bibo:doi
  • 10.1016/j.lwt.2022.113251
• dcterms:contributor
  • Higuero N., Ramirez M.R., Vidal-Aragon M.D.C., Cava R.
• ou:eid
  • 2-s2.0-85125454268
• fabio:hasPublicationYear
  • 2022
• vivo:identifier
  • 2022-1229
• bibo:issn
  • 0023-6438
• dcterms:publisher
  • LWT
• ou:tipoPublicacion
  • Article
• dcterms:title
  • Influence of high-pressure processing and varying concentrations of curing salts on the color, heme pigments and oxidation of lipids and proteins of Iberian dry-cured loins during refrigerated storage
• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85125454268&origin=inward
• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85125454268&origin=inward
• bibo:volume
  • 160

Typed Literals

• ou:openaccess
  • True (xsd:boolean)
• ou:vecesCitado
  • 20 (xsd:integer)

Relations

• ou:publicadaEnRevista
  • LWT
  • LWT-FOOD SCIENCE AND TECHNOLOGY

Inverse Relations

• Has related: ou:tienePublicacion
  • RAMÓN CAVA LÓPEZ