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

Jorge Ruiz Carrascal, Clemente Lopez-Bote

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › peer review

Originalsprog	Engelsk
Titel	Research Advances in the Quality of Meat and Meat Products
Redaktører	Fidel Toldra
Antal sider	17
Forlag	Research Signpost
Publikationsdato	2002
Sider	255-271
ISBN (Trykt)	81-7736-125-2
Status	Udgivet - 2002

OpenUrl tilgængelighed

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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",

}