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

doi:10.1016/S0308-8146(03)00243-7

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

Dairy, Meat and Plant Product Technology

121 Citations (Scopus)

Original language	English
Journal	Food Chemistry
Volume	84
Issue number	3
Pages (from-to)	375-381
ISSN	0308-8146
DOIs	https://doi.org/10.1016/S0308-8146(03)00243-7
Publication status	Published - 2004

Keywords

lipid oxidation
hexanal
TBARs
dry-cured ham
salt
processing temperature

Access to Document

10.1016/S0308-8146(03)00243-7

Cite this

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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",

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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 -