Dry cured Iberian ham non-volatile components as affected by the length of the curing process
Research output: Contribution to journal › Journal article › Research › peer-review
Original language | English |
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Journal | Food Research International |
Volume | 32 |
Issue number | 9 |
Pages (from-to) | 643-651 |
ISSN | 0963-9969 |
Publication status | Published - 1999 |
- dry-cured ham, free amino acids, peptides, ripening time, taste, PLS, 2-and 3-methylbutanal
Research areas
ID: 129737496