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Meat Science|November 9, 2011
Lipid and cholesterol oxidation products in dry-cured hamC S Vestergaard, G Parolari
Meat Science|November 9, 2011
Lipolysis in dry-cured ham maturationC S Vestergaard, C Schivazappa, R Virgili
Meat Science|November 9, 2011
Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat productD Juncher, C S Vestergaard, J Søltoft-Jensen, et al.
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