Differentiation between Ripening Stages of Iberian...

Foods 2020 / 01 Vol. 9; Iss. 1

Differentiation between Ripening Stages of Iberian Dry-Cured Ham According to the Free Amino Acids Content

Rueda, Ángela Alcazar, Jurado, José Marcos, de Pablos, Fernando, León-Camacho, Manuel
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Volume:
9
Language:
english
Journal:
Foods
DOI:
10.3390/foods9010082
Date:
January, 2020
File:
PDF, 1.18 MB
english, 2020
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