Authors: Coutron-Gambotti, C Gandemer, G Rousset, S Maestrini, O Casabianca, F

Citation: C. Coutron-gambotti et al., Reducing salt content of dry-cured ham: effect on lipid composition and sensory attributes, FOOD CHEM, 64(1), 1999, pp. 13-19

Authors: Coutron-Gambotti, C Gandemer, G

Citation: C. Coutron-gambotti et G. Gandemer, Lipolysis and oxidation in subcutaneous adipose tissue during dry-cured ham processing, FOOD CHEM, 64(1), 1999, pp. 95-101