Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process-Reference-Cited by-同舟云学术

Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process

Published:1999-05 Issue:1 Volume:52 Page:19-27
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Ruiz Jorge,Ventanas Jesús,Cava Ramón,Andrés Ana,Garcı́a Carmen

Publisher

Elsevier BV

Subject

Food Science

Reference64 articles.

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5. Evolución de distintos parámetros fı́sico-quı́micos durante la elaboración de jamones ibéricos a partir de cerdos Ibéricos (100%) e Ibéricos x Duroc (50%);Antequera;Revista Española de Ciencia y Tecnologı́a de los Alimentos,1994

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