Lipolysis in dry-cured ham: influence of salt content and processing conditions

A. I. Andres; R. Cava; D. Martin; J. Ventanas; Jorge Ruiz Carrascal

doi:10.1016/j.foodchem.2004.05.013

Lipolysis in dry-cured ham: influence of salt content and processing conditions

A. I. Andres, R. Cava, D. Martin, J. Ventanas, Jorge Ruiz Carrascal

Research output: Contribution to journal › Journal article › Research › peer-review

69 Citations (Scopus)

Original language	English
Journal	Food Chemistry
Volume	90
Issue number	4
Pages (from-to)	523-533
Number of pages	11
ISSN	0308-8146
DOIs	https://doi.org/10.1016/j.foodchem.2004.05.013
Publication status	Published - 2005
Externally published	Yes

Keywords

lipolysis
dry-cured ham
salt
processing temperature

Access to Document

10.1016/j.foodchem.2004.05.013

Cite this

@article{d46a423d14e048a38136bd0ff6440d48,

title = "Lipolysis in dry-cured ham: influence of salt content and processing conditions",

keywords = "lipolysis, dry-cured ham, salt, processing temperature",

author = "Andres, {A. I.} and R. Cava and D. Martin and J. Ventanas and {Ruiz Carrascal}, Jorge",

year = "2005",

doi = "10.1016/j.foodchem.2004.05.013",

language = "English",

volume = "90",

pages = "523--533",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier",

number = "4",

}

TY - JOUR

T1 - Lipolysis in dry-cured ham

T2 - influence of salt content and processing conditions

AU - Andres, A. I.

AU - Cava, R.

AU - Martin, D.

AU - Ventanas, J.

AU - Ruiz Carrascal, Jorge

PY - 2005

Y1 - 2005

KW - lipolysis

KW - dry-cured ham

KW - salt

KW - processing temperature

U2 - 10.1016/j.foodchem.2004.05.013

DO - 10.1016/j.foodchem.2004.05.013

M3 - Journal article

SN - 0308-8146

VL - 90

SP - 523

EP - 533

JO - Food Chemistry

JF - Food Chemistry

IS - 4

ER -