Volatile components of dry cured Iberian ham-Reference-Cited by-同舟云学术

Volatile components of dry cured Iberian ham

Published:1991-01 Issue:1 Volume:41 Page:23-32
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Garcia C.,Berdagué J.J.,Antequera T.,López-Bote C.,Córdoba J.J.,Ventanas J.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference17 articles.

1. The chemistry of meat flavour;Baines,1984

2. Volatile components of dry cured ham;Berdagué;J. Agric. Food and Chemistry,1990

3. Modificazioni fisiche e chimiche nella naturazione del prosciuto di Parma;Chizzolini;La Rivista della Società Italiana di Scienza dell' Allimentazione,1984

4. A comparison of the volatile fractions from cured and uncured meat;Cross;J. Food Sci.,1965

5. Isolement des constitutents de l'arome des fromages;Dumont;Lait,1976

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