Artificial olfactory system for the classification of Iberian hams

<i>The Chemical Physics of Surfaces</i>

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Consumer expectations and perceptions of meat and meat product quality

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Correlations of Sensory and Volatile Compounds of Spanish “Serrano” Dry-Cured Ham as a Function of Two Processing Times

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Effects of salt and temperature on proteolysis during ripening of Iberian ham

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Volatile compounds of dry hams from Iberian pigs

M.O. López, Lorenzo de la Hoz, Emiliano Gallardo et al. · Meat Science · 1992 · 122 citations

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