See discussions, stats, and author profiles for this publication at: https://www.researchgate.net/publication/301695448 Reuterin, lactoperoxidase, lactoferrin and high hydrostatic pressure treatments on the characteristics of cooked ham Article in Innovative Food Science & Emerging Technologies · June 2016 Impact Factor: 3.27 · DOI: 10.1016/j.ifset.2016.04.013 READS 25 4 authors, including: Raquel Montiel Instituto Nacional de Investigación y Tecno… 13 PUBLICATIONS 115 CITATIONS SEE PROFILE Izaskun Martín-Cabrejas Instituto Nacional de Investigación y Tecno… 8 PUBLICATIONS 42 CITATIONS SEE PROFILE Angela Peirotén Instituto Nacional de Investigación y Tecno… 11 PUBLICATIONS 41 CITATIONS SEE PROFILE All in-text references underlined in blue are linked to publications on ResearchGate, letting you access and read them immediately. Available from: Raquel Montiel Retrieved on: 08 July 2016