Oxidation of microsomal fraction in the processing conditions of dry-cured ham. The in-vitro effect of brine

Meat Science

Volumn 50, Issue 3, 1998, Pages 295-302

  Sarraga C ^a   Garcia Regueiro J A ^a  

^a Centre de Tecnologia de la Carn   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

SUIDAE;

EID: 0032219432     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(98)00021-7     Document Type: Article

References (25)

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