Characterization of the Most Odor-Active Compounds of Iberian Ham Headspace
Author:
Affiliation:
1. Laboratory of Food Technology, University of Extremadura, 10071 Cáceres, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf011094e
Reference35 articles.
1. Flavor of Meat and Meat Products
2. Correlations of Sensory and Volatile Compounds of Spanish “Serrano” Dry-Cured Ham as a Function of Two Processing Times
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