Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions

AI Andres, R Cava, J Ventanas, E Muriel, Jorge Ruiz Carrascal

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@article{67c5ae344f9d4fb0a90d1e54edb7d791,

title = "Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions",

keywords = "lipid oxidation, hexanal, TBARs, dry-cured ham, salt, processing temperature",

author = "AI Andres and R Cava and J Ventanas and E Muriel and {Ruiz Carrascal}, Jorge",

year = "2004",

doi = "10.1016/S0308-8146(03)00243-7",

language = "English",

volume = "84",

pages = "375--381",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier",

number = "3",

}

TY - JOUR

T1 - Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions

AU - Andres, AI

AU - Cava, R

AU - Ventanas, J

AU - Muriel, E

AU - Ruiz Carrascal, Jorge

PY - 2004

Y1 - 2004

KW - lipid oxidation

KW - hexanal

KW - TBARs

KW - dry-cured ham

KW - salt

KW - processing temperature

U2 - 10.1016/S0308-8146(03)00243-7

DO - 10.1016/S0308-8146(03)00243-7

M3 - Journal article

SN - 0308-8146

VL - 84

SP - 375

EP - 381

JO - Food Chemistry

JF - Food Chemistry

IS - 3

ER -