Influence of the salting time on volatile compounds during...

Meat Science 2012 / 12 Vol. 92; Iss. 4

Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder “lacón”

Purriños, Laura, Franco, Daniel, Carballo, Javier, Lorenzo, José M.
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Volume:
92
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2012.06.010
Date:
December, 2012
File:
PDF, 337 KB
english, 2012
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