Chemical and structural changes in dry-cured hams (Bayonne hams) during processing and effects of the dehairing technique.
- DOI
- 10.1016/s0309-1740(97)00038-7
- Published
- 1997 Sep
- Container
- Meat science
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/s0309-1740-97-00038-7,
title = {Chemical and structural changes in dry-cured hams (Bayonne hams) during processing and effects of the dehairing technique.},
author = {Monin G and Marinova P and Talmant A and Martin JF and Cornet M and Lanore D and Grasso F},
year = {1997},
journal = {Meat science},
doi = {10.1016/s0309-1740(97)00038-7},
url = {https://doi.org/10.1016/s0309-1740(97)00038-7}
}RIS
TY - JOUR TI - Chemical and structural changes in dry-cured hams (Bayonne hams) during processing and effects of the dehairing technique. AU - Monin G AU - Marinova P AU - Talmant A AU - Martin JF AU - Cornet M AU - Lanore D AU - Grasso F PY - 1997 JO - Meat science DO - 10.1016/s0309-1740(97)00038-7 UR - https://doi.org/10.1016/s0309-1740(97)00038-7 ER -
APA
G, M., P, M., A, T., JF, M., M, C., D, L., & F, G. (1997). Chemical and structural changes in dry-cured hams (Bayonne hams) during processing and effects of the dehairing technique.. Meat science. https://doi.org/10.1016/s0309-1740(97)00038-7
Source records
- pubmed · retrieved 2026-09-26T02:12:02.351Z