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Hydrolysis and Maillard Reactions During Ripening of Iberian Ham
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instance of
scholarly article
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title
Hydrolysis and Maillard Reactions During Ripening of Iberian Ham
(English)
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author name string
J. VENTANAS
series ordinal
1
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J. J. CÓRDOBA
series ordinal
2
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T. ANTEQUERA
series ordinal
3
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C. GARCIA
series ordinal
4
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C. LÓPEZ-BOTE
series ordinal
5
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M. A. ASENSIO
series ordinal
6
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publication date
July 1992
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published in
Journal of Food Science
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volume
57
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issue
4
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page(s)
813-815
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cites work
Dehydrated Foods, Chemistry of Browning Reactions in Model Systems
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Crossref
reference URL
https://api.crossref.org/works/10.1111%2FJ.1365-2621.1992.TB14300.X
retrieved
21 January 2018
Identifiers
DOI
10.1111/J.1365-2621.1992.TB14300.X
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