Influence of the processing conditions of Iberian ham on proteolysis during ripening

L Martin, T Antequera, Jorge Ruiz Carrascal, R Cava, JF Tejeda, JJ Cordoba

20 Citations (Scopus)

Original language	English
Journal	Food Science and Technology International
Volume	4
Issue number	1
Pages (from-to)	17-22
ISSN	1082-0132
Publication status	Published - Feb 1998

Keywords

@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",

}

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

SN - 1082-0132

VL - 4

SP - 17

EP - 22

JO - Food Science and Technology International

JF - Food Science and Technology International

IS - 1

ER -