Relationship between sensory attributes and volatile compounds qualifying dry-cured hams
Diego L. García-González, Noelia Tena, Ramón Aparicio-Ruiz, Maria T. MoralesVolume:
80
Year:
2008
Language:
english
DOI:
10.1016/j.meatsci.2007.12.015
File:
PDF, 242 KB
english, 2008