Dry cured Iberian ham non-volatile components as affected by the length of the curing process-Reference-Cited by-同舟云学术

Dry cured Iberian ham non-volatile components as affected by the length of the curing process

Published:1999-11 Issue:9 Volume:32 Page:643-651
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Ruiz Jorge,Garcı́a Carmen,Carmen Dı́az Marı́a del,Cava Ramón,Florencio Tejeda Juan,Ventanas Jesús

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

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5. Modifications of the nitrogen fractions in white pork ham during curing;Astiasaran;Revista Española de Ciencia y Tecnologı́a e los Alimentos,1989

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