Lipolysis in dry-cured ham: influence of salt content and processing conditions

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Lipolysis in dry-cured ham : influence of salt content and processing conditions. / Andres, A. I.; Cava, R.; Martin, D.; Ventanas, J.; Ruiz Carrascal, Jorge.

In: Food Chemistry, Vol. 90, No. 4, 2005, p. 523-533.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Andres, AI, Cava, R, Martin, D, Ventanas, J & Ruiz Carrascal, J 2005, 'Lipolysis in dry-cured ham: influence of salt content and processing conditions', Food Chemistry, vol. 90, no. 4, pp. 523-533. https://doi.org/10.1016/j.foodchem.2004.05.013

APA

Andres, A. I., Cava, R., Martin, D., Ventanas, J., & Ruiz Carrascal, J. (2005). Lipolysis in dry-cured ham: influence of salt content and processing conditions. Food Chemistry, 90(4), 523-533. https://doi.org/10.1016/j.foodchem.2004.05.013

Vancouver

Andres AI, Cava R, Martin D, Ventanas J, Ruiz Carrascal J. Lipolysis in dry-cured ham: influence of salt content and processing conditions. Food Chemistry. 2005;90(4):523-533. https://doi.org/10.1016/j.foodchem.2004.05.013

Author

Andres, A. I. ; Cava, R. ; Martin, D. ; Ventanas, J. ; Ruiz Carrascal, Jorge. / Lipolysis in dry-cured ham : influence of salt content and processing conditions. In: Food Chemistry. 2005 ; Vol. 90, No. 4. pp. 523-533.

Bibtex

@article{d46a423d14e048a38136bd0ff6440d48,
title = "Lipolysis in dry-cured ham: influence of salt content and processing conditions",
keywords = "lipolysis, dry-cured ham, salt, processing temperature",
author = "Andres, {A. I.} and R. Cava and D. Martin and J. Ventanas and {Ruiz Carrascal}, Jorge",
year = "2005",
doi = "10.1016/j.foodchem.2004.05.013",
language = "English",
volume = "90",
pages = "523--533",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",
number = "4",

}

RIS

TY - JOUR

T1 - Lipolysis in dry-cured ham

T2 - influence of salt content and processing conditions

AU - Andres, A. I.

AU - Cava, R.

AU - Martin, D.

AU - Ventanas, J.

AU - Ruiz Carrascal, Jorge

PY - 2005

Y1 - 2005

KW - lipolysis

KW - dry-cured ham

KW - salt

KW - processing temperature

U2 - 10.1016/j.foodchem.2004.05.013

DO - 10.1016/j.foodchem.2004.05.013

M3 - Journal article

VL - 90

SP - 523

EP - 533

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

IS - 4

ER -

ID: 129736596