Standard
Influence of the processing conditions of Iberian ham on proteolysis during ripening. / Martin, L; Antequera, T; Ruiz Carrascal, Jorge; Cava, R; Tejeda, JF; Cordoba, JJ.
I:
Food Science and Technology International, Bind 4, Nr. 1, 02.1998, s. 17-22.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Martin, L, Antequera, T, Ruiz Carrascal, J, Cava, R, Tejeda, JF & Cordoba, JJ 1998, 'Influence of the processing conditions of Iberian ham on proteolysis during ripening', Food Science and Technology International, bind 4, nr. 1, s. 17-22.
APA
Martin, L., Antequera, T., Ruiz Carrascal, J., Cava, R., Tejeda, JF., & Cordoba, JJ. (1998). Influence of the processing conditions of Iberian ham on proteolysis during ripening. Food Science and Technology International, 4(1), 17-22.
Vancouver
Martin L, Antequera T, Ruiz Carrascal J, Cava R, Tejeda JF, Cordoba JJ. Influence of the processing conditions of Iberian ham on proteolysis during ripening. Food Science and Technology International. 1998 feb.;4(1):17-22.
Author
Martin, L ; Antequera, T ; Ruiz Carrascal, Jorge ; Cava, R ; Tejeda, JF ; Cordoba, JJ. / Influence of the processing conditions of Iberian ham on proteolysis during ripening. I: Food Science and Technology International. 1998 ; Bind 4, Nr. 1. s. 17-22.
Bibtex
@article{0efac046e587438cbdb26fb376700b1e,
title = "Influence of the processing conditions of Iberian ham on proteolysis during ripening",
keywords = "proteolysis, ripening, Iberian ham",
author = "L Martin and T Antequera and {Ruiz Carrascal}, Jorge and R Cava and JF Tejeda and JJ Cordoba",
year = "1998",
month = feb,
language = "English",
volume = "4",
pages = "17--22",
journal = "Food Science and Technology International",
issn = "1082-0132",
publisher = "SAGE Publications",
number = "1",
}
RIS
TY - JOUR
T1 - Influence of the processing conditions of Iberian ham on proteolysis during ripening
AU - Martin, L
AU - Antequera, T
AU - Ruiz Carrascal, Jorge
AU - Cava, R
AU - Tejeda, JF
AU - Cordoba, JJ
PY - 1998/2
Y1 - 1998/2
KW - proteolysis
KW - ripening
KW - Iberian ham
M3 - Journal article
VL - 4
SP - 17
EP - 22
JO - Food Science and Technology International
JF - Food Science and Technology International
SN - 1082-0132
IS - 1
ER -
