Proteolysis and Flavor Characteristics of Serrano Ham Processed under Different Ripening Temperature Conditions
Author:
Affiliation:
1. Dept. de Tecnología de Alimentos; INIA; Carretera de la Coruña Km 7 Madrid 28040 Spain
Publisher
Wiley
Subject
Food Science
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5. Influence of pig cross-breed on the composition, volatile compound content and flavour of dry cured ham;Berdagué;Meat Sci,1993
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