Spanish dry-cured hams and fermented sausages

Jorge Ruiz Carrascal, María-Jesus Pagán, P. García-Segovia, Javíer Martinez-Monzó

Original language	English
Title of host publication	Mediterranean foods : Composition and Processing
Editors	Rui M.S. Cruz , Margarida C. Vieira
Number of pages	30
Publisher	CRC Press
Publication date	2016
Pages	141-170
Chapter	6
ISBN (Print)	978-1-4987-4089-0
ISBN (Electronic)	978-1-4987-4090-6
DOIs	https://doi.org/10.1201/9781315369235
Publication status	Published - 2016

Access to Document

@inbook{6cb0f8a7ea44411483596f147e7b2da8,

title = "Spanish dry-cured hams and fermented sausages",

author = "{Ruiz Carrascal}, Jorge and Mar{\'i}a-Jesus Pag{\'a}n and P. Garc{\'i}a-Segovia and Jav{\'i}er Martinez-Monz{\'o}",

year = "2016",

doi = "10.1201/9781315369235",

language = "English",

isbn = "978-1-4987-4089-0",

pages = "141--170",

editor = "{ M.S. Cruz }, Rui and {C. Vieira }, {Margarida }",

booktitle = "Mediterranean foods",

publisher = "CRC Press",

}

TY - CHAP

T1 - Spanish dry-cured hams and fermented sausages

AU - Ruiz Carrascal, Jorge

AU - Pagán, María-Jesus

AU - García-Segovia, P.

AU - Martinez-Monzó, Javíer

PY - 2016

Y1 - 2016

U2 - 10.1201/9781315369235

DO - 10.1201/9781315369235

M3 - Book chapter

SN - 978-1-4987-4089-0

SP - 141

EP - 170

BT - Mediterranean foods

A2 - M.S. Cruz , Rui

A2 - C. Vieira , Margarida

PB - CRC Press

ER -