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  1. 1
    Ana del Olmo, Javier Calzada, Manuel Nuñez, Effect of high pressure processing and modified atmosphere packaging on the safety and quality of sliced ready-to-eat “lacón”, a cured–cooked pork meat product, Innovative Food Science & Emerging Technologies, 2014, 23, 25

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  2. 2
    Ana del Olmo, Javier Calzada, Manuel Nuñez, Effect of high-pressure-processing and modified-atmosphere-packaging on the volatile compounds and odour characteristics of sliced ready-to-eat “lacón”, a cured–cooked pork meat product, Innovative Food Science & Emerging Technologies, 2014, 26, 134

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