Effect of salt content and processing conditions on...

European Food Research and Technology 2007 / 09 Vol. 225; Iss. 5-6

Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham

Ana I. Andres, Ramon Cava, Sonia Ventanas, Elena Muriel, Jorge Ruiz
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Volume:
225
Language:
english
Pages:
8
DOI:
10.1007/s00217-006-0465-z
Date:
September, 2007
File:
PDF, 315 KB
english, 2007
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