@article{6b968bd582f54edeb12b8d9c2245ec80,
title = "Muscle individual phospholipid classes throughout the processing of dry-cured ham: Influence of pre-cure freezing",
keywords = "Phospholipid classes, Iberian ham, Ripening process, Pre-cure freezing",
author = "Trinidad Perez-Palacios and {Ruiz Carrascal}, Jorge and Koen Dewettinck and Le, {Thien Trung} and Teresa Antequera",
year = "2010",
month = mar,
doi = "10.1016/j.meatsci.2009.09.012",
language = "English",
volume = "84",
pages = "431--436",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "3",
}