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Pre-freezing Hams Affects Lipolysis during Dry-curing
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instance of
scholarly article
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title
Pre-freezing Hams Affects Lipolysis during Dry-curing
(English)
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author name string
MARIA-JOSÉ MOTILVA
series ordinal
1
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FIDEL TOLDRÁ
series ordinal
2
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MARIA-ISABEL NADAL
series ordinal
3
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JOSÉ FLORES
series ordinal
4
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publication date
March 1994
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published in
Journal of Food Science
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volume
59
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issue
2
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page(s)
303-305
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cites work
Assay of lipase and esterase activities in fresh pork meat and dry-cured ham
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1111%2FJ.1365-2621.1994.TB06953.X
retrieved
21 January 2018
Muscle lipolysis phenomena in the processing of dry-cured ham
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1111%2FJ.1365-2621.1994.TB06953.X
retrieved
21 January 2018
Protein extractability in dry-cured ham
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1111%2FJ.1365-2621.1994.TB06953.X
retrieved
21 January 2018
Identifiers
DOI
10.1111/J.1365-2621.1994.TB06953.X
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