Volatile compounds in dry-cured Serrano ham subjected to high pressure processing. Effect of the packaging material
Ana Rivas-Cañedo, Estrella Fernández-García, Manuel NuñezVolume:
82
Year:
2009
Language:
english
DOI:
10.1016/j.meatsci.2009.01.006
File:
PDF, 291 KB
english, 2009