Sensory Property Relationships to Chemical Data of Italian-type Dry-cured Ham-Reference-Cited by-同舟云学术

Sensory Property Relationships to Chemical Data of Italian-type Dry-cured Ham

Published:1993-09 Issue:5 Volume:58 Page:968-972
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

CARERI MARIA,MANGIA ALESSANDRO,BARBIERI GERMANA,BOUONI LUCIANA,VIRGILI ROBERTA,PAROLARI GIOVANNI

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1993.tb06090.x/fullpdf

Reference26 articles.

1. Characterization of ham flavor using an atomic emission detector

2. Flavor compounds of dry-cured ham

3. J.L. Berdague, N. Bonnaud, S. Rosset, and C. Touraille, 1991 . Volatile compounds of dry cured ham: identification and sensory characterization by snifing . Proc. 37thInt. Congress Meat Science Technol., Kulmbach Ger.p.1135 .

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