Concepedia

Publication | Closed Access

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

DOI

148

Citations

30

References

2003

Year

A.I. Andrés, Ramón Cava, J. Ventanas, Elena Muriel, Jorge Ruiz
Food Chemistry

References

YearCitations

Page 1