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

[30] Microsomal lipid peroxidation

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European Food Research and Technology · 1996 · 289 citations

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The chemistry of muscle-based foods

Eileen O’Neill · Trends in Food Science & Technology · 1993 · 251 citations

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Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process

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Agriculture, Food Science, Horticultural Sciences +15