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Dietary α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde and Sensory Properties of Dry-Cured Hams
B. Isabel, M. Timón, R. Cava, C. García, J. Ruiz, J. M. Carmona, M. Soares and C. J. López BoteVolume:
38
Language:
english
Journal:
Irish Journal of Agricultural and Food Research
DOI:
10.2307/25562352
Date:
June, 1999
File:
PDF, 725 KB
english, 1999