Analysis of volatile compounds of Iberian dry-cured loins...

Meat Science 2008 Vol. 79; Iss. 1

Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME–DED

Sonia Ventanas, Mario Estevez, Ana I. Andrés, Jorge Ruiz
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Volume:
79
Year:
2008
Language:
english
DOI:
10.1016/j.meatsci.2007.08.011
File:
PDF, 162 KB
english, 2008
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