![](/img/cover-not-exists.png)
Generation of volatile flavour compounds as affected by the chemical composition of different dry-cured ham sections
María Pérez-Juan, Mónica Flores, Fidel ToldráVolume:
222
Language:
english
Pages:
9
DOI:
10.1007/s00217-005-0196-6
Date:
March, 2006
File:
PDF, 372 KB
english, 2006