Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | European Food Research and Technology |
| Volume | 225 |
| Issue number | 5-6 |
| Pages (from-to) | 677-684 |
| ISSN | 1438-2377 |
| DOIs | |
| Publication status | Published - 2007 |
| Externally published | Yes |
- sodium chloride, processing conditions, volatile compounds, SPME-DED, dry-cured ham
Research areas
ID: 129735742