Dry cured Iberian ham non-volatile components as affected by the length of the curing process
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Food Research International |
| Volume | 32 |
| Issue number | 9 |
| Pages (from-to) | 643-651 |
| ISSN | 0963-9969 |
| Publication status | Published - 1999 |
- dry-cured ham, free amino acids, peptides, ripening time, taste, PLS, 2-and 3-methylbutanal
Research areas
ID: 129737496