Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions

Author： Andres A.I.   Cava R.   Ventanas J.   Muriel E.   Ruiz J.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.84, Iss.3, 2004-02, pp. : 375-381

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