Influence of pre-cure freezing on the profile of volatile compounds during the processing of Iberian hams
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Journal of the Science of Food and Agriculture |
| Volume | 90 |
| Issue number | 5 |
| Pages (from-to) | 882-890 |
| ISSN | 0022-5142 |
| DOIs | |
| Publication status | Published - 2010 |
| Externally published | Yes |
- pre-cure freezing, volatile compounds, Iberian ham, processing
Research areas
ID: 129736401