Effect of a rice bran extract-based active packaging, high pressure processing and storage temperature on the volatile compounds of sliced dry-cured high quality (Montanera) Iberian ham

Literals

ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85119925963&origin=inward
ou:eid
- 2-s2.0-85119925963
bibo:doi
- 10.1016/j.foodchem.2021.131651
ou:bibtex
- @article{Carrapiso2022,title = {Effect of a rice bran extract-based active packaging, high pressure processing and storage temperature on the volatile compounds of sliced dry-cured high quality (Montanera) Iberian ham},journal = {Food Chemistry},year = {2022},volume = {375},author = {Carrapiso, A.I. and Martillanes, S. and Delgado-Ad{\'a}mez, J. and Ram{\'i}rez, R.}}
dcterms:contributor
- Carrapiso A.I., Martillanes S., Delgado-Adamez J., Ramirez R.
dcterms:creator
- Carrapiso A.I.
bibo:eissn
- 1873-7072
fabio:hasPublicationYear
- 2022
vivo:identifier
- 2022-84
bibo:issn
- 0308-8146
dcterms:publisher
- Food Chemistry
ou:tipoPublicacion
- Article
dcterms:title
- Effect of a rice bran extract-based active packaging, high pressure processing and storage temperature on the volatile compounds of sliced dry-cured high quality (Montanera) Iberian ham
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85119925963&origin=inward
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-85119925963&partnerID=MN8TOARS
bibo:volume
- 375