Analysis of volatile molecules in Iberian dry-cured loins...

European Food Research and Technology 2010 / 06 Vol. 231; Iss. 2

Analysis of volatile molecules in Iberian dry-cured loins as affected by genetic, feeding systems and ingredients

Sonia Ventanas, Jesús Ventanas, Mario Estévez, Jorge Ruiz
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Volume:
231
Language:
english
Pages:
11
DOI:
10.1007/s00217-010-1274-y
Date:
June, 2010
File:
PDF, 440 KB
english, 2010
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