Characterization of French and Spanish dry-cured hams:...

Meat Science 2005 Vol. 69; Iss. 4

Characterization of French and Spanish dry-cured hams: influence of the volatiles from the muscles and the subcutaneous fat quantified by SPME-GC

Carolina M. Sánchez-Peña, Guadalupe Luna, Diego L. García-González, Ramón Aparicio
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Volume:
69
Year:
2005
Language:
english
DOI:
10.1016/j.meatsci.2004.10.015
File:
PDF, 167 KB
english, 2005
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