Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on lipolysis and lipid oxidation in dry-cured ham

MLA

M-Concepción Aristoy, et al. “Influence of Partial Replacement of NaCl with KCl, CaCl2 and MgCl2 on Lipolysis and Lipid Oxidation in Dry-Cured Ham.” Meat Science, vol. 89, Sept. 2011, pp. 58–64. EBSCOhost, https://doi.org/10.1016/j.meatsci.2011.03.021.

APA

M-Concepción Aristoy, Fidel Toldrá, Paulo Cezar Bastianello Campagnol, Susana Ripollés, & Mónica Armenteros. (2011). Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on lipolysis and lipid oxidation in dry-cured ham. Meat Science, 89, 58–64. https://doi.org/10.1016/j.meatsci.2011.03.021

Chicago

M-Concepción Aristoy, Fidel Toldrá, Paulo Cezar Bastianello Campagnol, Susana Ripollés, and Mónica Armenteros. 2011. “Influence of Partial Replacement of NaCl with KCl, CaCl2 and MgCl2 on Lipolysis and Lipid Oxidation in Dry-Cured Ham.” Meat Science 89 (September): 58–64. doi:10.1016/j.meatsci.2011.03.021.