Influence of pre-cure freezing of Iberian ham on proteolytic changes throughout the ripening process

Trinidad Perez-Palacios; Jorge Ruiz Carrascal; Jose Manuel Barat; Maria Concepcion Aristoy; Teresa Antequera

doi:10.1016/j.meatsci.2009.12.015

Influence of pre-cure freezing of Iberian ham on proteolytic changes throughout the ripening process

Trinidad Perez-Palacios
, Jorge Ruiz Carrascal
, Jose Manuel Barat
, Maria Concepcion Aristoy
, Teresa Antequera

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

Originalsprog	Engelsk
Tidsskrift	Meat Science
Vol/bind	85
Udgave nummer	1
Sider (fra-til)	121-126
Antal sider	6
ISSN	0309-1740
DOI	https://doi.org/10.1016/j.meatsci.2009.12.015
Status	Udgivet - 2010
Udgivet eksternt	Ja

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Citationsformater

@article{f802cc1a070347baa1556df3b008f7e8,

title = "Influence of pre-cure freezing of Iberian ham on proteolytic changes throughout the ripening process",

keywords = "Pre-Freezing, Proteolysis, Amino acids, Processing, Iberian ham",

author = "Trinidad Perez-Palacios and \{Ruiz Carrascal\}, Jorge and \{Manuel Barat\}, Jose and \{Concepcion Aristoy\}, Maria and Teresa Antequera",

year = "2010",

doi = "10.1016/j.meatsci.2009.12.015",

language = "English",

volume = "85",

pages = "121--126",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

number = "1",

}

TY - JOUR

T1 - Influence of pre-cure freezing of Iberian ham on proteolytic changes throughout the ripening process

AU - Perez-Palacios, Trinidad

AU - Ruiz Carrascal, Jorge

AU - Manuel Barat, Jose

AU - Concepcion Aristoy, Maria

AU - Antequera, Teresa

PY - 2010

Y1 - 2010

KW - Pre-Freezing

KW - Proteolysis

KW - Amino acids

KW - Processing

KW - Iberian ham

U2 - 10.1016/j.meatsci.2009.12.015

DO - 10.1016/j.meatsci.2009.12.015

M3 - Journal article

C2 - 20374875

SN - 0309-1740

VL - 85

SP - 121

EP - 126

JO - Meat Science

JF - Meat Science

IS - 1

ER -