Lipid oxidative changes in the processing of Iberian pig hams

  1. Antequera, T.
  2. López-Bote, C.J.
  3. Córdoba, J.J.
  4. García, C.
  5. Asensio, M.A.
  6. Ventanas, J.
  7. García-Regueiro, J.A.
  8. Díaz, I.
Journal:
Food Chemistry

ISSN: 0308-8146

Year of publication: 1992

Volume: 45

Issue: 2

Pages: 105-110

Type: Article

DOI: 10.1016/0308-8146(92)90018-W GOOGLE SCHOLAR
Data source: Scopus