TY  - JOUR
AU  - Ordóñez Pereda, Juan Antonio
AU  - Hoz Perales, Lorenzo De La
AU  - Velasco De Diego, Raquel
AU  - Cambero Rodríguez, María Isabel
AU  - Valhondo Falcón, Margarita
AU  - Escudero Portugués, Rosa María
AU  - Cabeza Briales, María Concepción
PY  - 2012
DO  - 10.1016/j.foodchem.2012.02.045
SN  - 0308-8146
UR  - https://hdl.handle.net/20.500.14352/96802
T2  - Food Chemistry
AB  - The generation, accumulation and decay of free radicals in muscle and fat fractions from three varieties of Spanish dry-cured ham treated (0–4 kGy) in an electron accelerator have been studied by electron spin resonance (ESR) spectroscopy. In the ESR...
LA  - eng
M2  - 1530
PB  - Elsevier
KW  - Electron spin resonance (ESR)
KW  - Dry-cured ham
KW  - E-beam
TI  - Electron spin resonance (ESR) spectroscopy study of dry-cured ham treated with E-beam
TY  - journal article
VL  - 13
ER  -