Evolution of volatile aldehydes in Iberian ham matured under different processing conditions-Reference-Cited by-同舟云学术

Evolution of volatile aldehydes in Iberian ham matured under different processing conditions

Published:2000-04 Issue:4 Volume:54 Page:333-337
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Martı́n L.,Timón M.L.,Petrón M.J.,Ventanas J.,Antequera T.

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. Liberación de ácidos grasos durante la maduración del jamón ibérico;Antequera;Revista Española de Ciencia y Tecnologı́a de Alimentos,1993

2. Lipid oxidative changes in the processing of Iberian pig hams;Antequera;Food Chemistry,1992

3. AOAC (1987a). Official methods of analysis (3rd edn.). Washington, USA: Association of Official Analytical Chemists, 28032:508.

4. AOAC (1987b). Official methods of analysis (3rd edn.). Washington, USA: Association of Official Analytical Chemists, 28025:507.

5. Estudio comparativo de las caracterı́sticas de jamones curados de cerdo blanco elaborados con distintas tecnologı́as;Astiasarán;Revista de Agroquı́mica y Tecnologı́a Alimentaria,1988

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