Volatile compounds in high-pressure-treated dry-cured ham: A review
Author:
Funder
Ministerio de Ciencia e Innovación
Publisher
Elsevier BV
Subject
Food Science
Reference109 articles.
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3. High pressure treatment of dry-cured Iberian ham. Effect on radical formation, lipid oxidation and colour;Andrés;European Food Research and Technology,2004
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5. Quality considerations with high pressure processing of fresh and value added meat products;Bajovic;Meat Science,2012
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