Article

Correlations of sensory and volatile compounds of spanish "serrano" dry-cured ham as a function of two processing times

Monica Flores ; Casey C. Grimm ; Fidel Toldra ; Arthur M. Spanier

1997
American Chemical Society Washington, D.C. (USA)

Localisation: CNUDST (TUN01)
Code de rangement: Br.BIB.1867

Published in: Journal of Agricultural and Food Chimistry: vol. 45 (no 6), pp. 2178-2186

The record appears in these collections:
Articles & Preprints > Articles

 Record created 2018-02-09, last modified 2018-02-09


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