Standard
Improvement of dry-cured Iberian ham quality characteristics through modifications of dietary fat composition and supplementation with vitamin E. / Ruiz Carrascal, Jorge; de la Hoz, L.; Isabel, B.; Rey, A. I.; Daza, Argimiro; López-Bote, C. J.
I:
Food Science and Technology International, Bind 11, Nr. 5, 2005, s. 327-335.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Ruiz Carrascal, J, de la Hoz, L, Isabel, B, Rey, AI, Daza, A & López-Bote, CJ 2005, '
Improvement of dry-cured Iberian ham quality characteristics through modifications of dietary fat composition and supplementation with vitamin E',
Food Science and Technology International, bind 11, nr. 5, s. 327-335.
https://doi.org/10.1177/1082013205057627
APA
Ruiz Carrascal, J., de la Hoz, L., Isabel, B., Rey, A. I., Daza, A., & López-Bote, C. J. (2005).
Improvement of dry-cured Iberian ham quality characteristics through modifications of dietary fat composition and supplementation with vitamin E.
Food Science and Technology International,
11(5), 327-335.
https://doi.org/10.1177/1082013205057627
Vancouver
Ruiz Carrascal J, de la Hoz L, Isabel B, Rey AI, Daza A, López-Bote CJ.
Improvement of dry-cured Iberian ham quality characteristics through modifications of dietary fat composition and supplementation with vitamin E.
Food Science and Technology International. 2005;11(5):327-335.
https://doi.org/10.1177/1082013205057627
Author
Ruiz Carrascal, Jorge ; de la Hoz, L. ; Isabel, B. ; Rey, A. I. ; Daza, Argimiro ; López-Bote, C. J. / Improvement of dry-cured Iberian ham quality characteristics through modifications of dietary fat composition and supplementation with vitamin E. I: Food Science and Technology International. 2005 ; Bind 11, Nr. 5. s. 327-335.
Bibtex
@article{c8f51844cd984aff894e4a76766f6ab3,
title = "Improvement of dry-cured Iberian ham quality characteristics through modifications of dietary fat composition and supplementation with vitamin E",
keywords = "dietary manipulation, Iberian pig, vitamin E, fatty acids, oxidation, dry-cured ham",
author = "{Ruiz Carrascal}, Jorge and {de la Hoz}, L. and B. Isabel and Rey, {A. I.} and Argimiro Daza and L{\'o}pez-Bote, {C. J.}",
year = "2005",
doi = "10.1177/1082013205057627",
language = "English",
volume = "11",
pages = "327--335",
journal = "Food Science and Technology International",
issn = "1082-0132",
publisher = "SAGE Publications",
number = "5",
}
RIS
TY - JOUR
T1 - Improvement of dry-cured Iberian ham quality characteristics through modifications of dietary fat composition and supplementation with vitamin E
AU - Ruiz Carrascal, Jorge
AU - de la Hoz, L.
AU - Isabel, B.
AU - Rey, A. I.
AU - Daza, Argimiro
AU - López-Bote, C. J.
PY - 2005
Y1 - 2005
KW - dietary manipulation
KW - Iberian pig
KW - vitamin E
KW - fatty acids
KW - oxidation
KW - dry-cured ham
U2 - 10.1177/1082013205057627
DO - 10.1177/1082013205057627
M3 - Journal article
VL - 11
SP - 327
EP - 335
JO - Food Science and Technology International
JF - Food Science and Technology International
SN - 1082-0132
IS - 5
ER -
