Improvement of dry-cured ham quality by lipid modification through dietary means

Jorge Ruiz Carrascal, Clemente Lopez-Bote

Original language	English
Title of host publication	Research Advances in the Quality of Meat and Meat Products
Editors	Fidel Toldra
Number of pages	17
Publisher	Research Signpost
Publication date	2002
Pages	255-271
ISBN (Print)	81-7736-125-2
Publication status	Published - 2002

Cite this

@inbook{73ca2cef55d243f9afb6c8b240166eb5,

title = "Improvement of dry-cured ham quality by lipid modification through dietary means",

author = "{Ruiz Carrascal}, Jorge and Clemente Lopez-Bote",

year = "2002",

language = "English",

isbn = "81-7736-125-2",

pages = "255--271",

editor = "Fidel Toldra",

booktitle = "Research Advances in the Quality of Meat and Meat Products",

publisher = "Research Signpost",

}