TY  - GEN
AU  - Fuentes,Verónica
AU  - Utrera,Mariana
AU  - Estévez,Mario
AU  - Ventanas,Jesús
AU  - Ventanas,Sonia
TI  - Impact of high pressure treatment and intramuscular fat content on colour changes and protein and lipid oxidation in sliced and vacuum-packaged Iberian dry-cured ham
SN  - 1873-4138
PY  - 2015///0128
KW  - Adipose Tissue
KW  - Animals
KW  - Color
KW  - Diet
KW  - Dietary Proteins
KW  - metabolism
KW  - Food Handling
KW  - methods
KW  - Food Packaging
KW  - Food Preservation
KW  - Humans
KW  - Lipid Peroxidation
KW  - Meat
KW  - analysis
KW  - Muscle, Skeletal
KW  - chemistry
KW  - Pressure
KW  - Protein Carbonylation
KW  - Swine
KW  - Vacuum
N1  - Publication Type: Journal Article; Research Support, Non-U.S. Gov't
UR  - https://doi.org/10.1016/j.meatsci.2013.12.018
ER  -