Evolution of volatile hydrocarbons from subcutaneous fat...

Food Research International 2015 / 01 Vol. 67

Evolution of volatile hydrocarbons from subcutaneous fat during ripening of Iberian dry-cured ham. A tool to differentiate between ripening periods of the process

Narváez-Rivas, Mónica, Gallardo, Emerenciana, León-Camacho, Manuel
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Volume:
67
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2014.11.031
Date:
January, 2015
File:
PDF, 529 KB
english, 2015
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