Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Meat Science |
| Volume | 52 |
| Issue number | 1 |
| Pages (from-to) | 19-27 |
| ISSN | 0309-1740 |
| Publication status | Published - May 1999 |
- dry-cured Iberian ham, volatiles, flavour, ripening time, 2- and 3-methyl butanal
Research areas
ID: 129736288