FREE FATTY-ACIDS DURING THE RIPENING OF IBERIAN HAM

T ANTEQUERA, JJ CORDOBA, Jorge Ruiz Carrascal, L MARTIN, C GARCIA, ME BERMUDEZ, J VENTANAS

Originalsprog	Engelsk
Tidsskrift	REVISTA ESPANOLA DE CIENCIA Y TECNOLOGIA DE ALIMENTOS
Vol/bind	33
Udgave nummer	2
Sider (fra-til)	197-208
ISSN	1131-799X
Status	Udgivet - apr. 1993

Citationsformater

@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",

}

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

SN - 1131-799X

VL - 33

SP - 197

EP - 208

JO - REVISTA ESPANOLA DE CIENCIA Y TECNOLOGIA DE ALIMENTOS

JF - REVISTA ESPANOLA DE CIENCIA Y TECNOLOGIA DE ALIMENTOS

IS - 2

ER -