FREE FATTY-ACIDS DURING THE RIPENING OF IBERIAN HAM
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Standard
FREE FATTY-ACIDS DURING THE RIPENING OF IBERIAN HAM. / ANTEQUERA, T; CORDOBA, JJ; Ruiz Carrascal, Jorge; MARTIN, L; GARCIA, C; BERMUDEZ, ME; VENTANAS, J.
I: REVISTA ESPANOLA DE CIENCIA Y TECNOLOGIA DE ALIMENTOS, Bind 33, Nr. 2, 04.1993, s. 197-208.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
ANTEQUERA, T, CORDOBA, JJ, Ruiz Carrascal, J, MARTIN, L, GARCIA, C, BERMUDEZ, ME & VENTANAS, J 1993, 'FREE FATTY-ACIDS DURING THE RIPENING OF IBERIAN HAM', REVISTA ESPANOLA DE CIENCIA Y TECNOLOGIA DE ALIMENTOS, bind 33, nr. 2, s. 197-208.
APA
ANTEQUERA, T., CORDOBA, JJ., Ruiz Carrascal, J., MARTIN, L., GARCIA, C., BERMUDEZ, ME., & VENTANAS, J. (1993). FREE FATTY-ACIDS DURING THE RIPENING OF IBERIAN HAM. REVISTA ESPANOLA DE CIENCIA Y TECNOLOGIA DE ALIMENTOS, 33(2), 197-208.
Vancouver
ANTEQUERA T, CORDOBA JJ, Ruiz Carrascal J, MARTIN L, GARCIA C, BERMUDEZ ME o.a. FREE FATTY-ACIDS DURING THE RIPENING OF IBERIAN HAM. REVISTA ESPANOLA DE CIENCIA Y TECNOLOGIA DE ALIMENTOS. 1993 apr.;33(2):197-208.
Author
Bibtex
@article{2b63c94c276c482ebe48eb67e00449b9,
title = "FREE FATTY-ACIDS DURING THE RIPENING OF IBERIAN HAM",
author = "T ANTEQUERA and JJ CORDOBA and {Ruiz Carrascal}, Jorge and L MARTIN and C GARCIA and ME BERMUDEZ and J VENTANAS",
year = "1993",
month = apr,
language = "English",
volume = "33",
pages = "197--208",
journal = "REVISTA ESPANOLA DE CIENCIA Y TECNOLOGIA DE ALIMENTOS",
issn = "1131-799X",
number = "2",
}
RIS
TY - JOUR
T1 - FREE FATTY-ACIDS DURING THE RIPENING OF IBERIAN HAM
AU - ANTEQUERA, T
AU - CORDOBA, JJ
AU - Ruiz Carrascal, Jorge
AU - MARTIN, L
AU - GARCIA, C
AU - BERMUDEZ, ME
AU - VENTANAS, J
PY - 1993/4
Y1 - 1993/4
M3 - Journal article
VL - 33
SP - 197
EP - 208
JO - REVISTA ESPANOLA DE CIENCIA Y TECNOLOGIA DE ALIMENTOS
JF - REVISTA ESPANOLA DE CIENCIA Y TECNOLOGIA DE ALIMENTOS
SN - 1131-799X
IS - 2
ER -
ID: 129736374