Correlations of Sensory and Volatile Compounds of Spanish “Serrano” Dry-Cured Ham as a Function of Two Processing Times-Reference-Cited by-同舟云学术

Correlations of Sensory and Volatile Compounds of Spanish “Serrano” Dry-Cured Ham as a Function of Two Processing Times

Published:1997-06-01 Issue:6 Volume:45 Page:2178-2186
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Flores Mónica¹,Grimm Casey C.¹,Toldrá Fidel¹,Spanier Arthur M.¹

Affiliation:

1. Agricultural Research Service, U.S. Department of Agriculture, Southern Regional Research Center, 1100 Robert E. Lee Boulevard, New Orleans, Louisiana 70124, and Instituto de Agroquímica y Tecnología de Alimentos (C.S.I.C.), Apartado de Correos 73, 46100 Burjassot, Valencia, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf960862c

Reference40 articles.

1. Flavor compounds of dry-cured ham

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