Publication | Closed Access
Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process
250
Citations
41
References
1999
Year
Food ChemistryVolatile CompoundsFood PreservationFood QualityCuring ProcessDry-cured Iberian HamHealth Sciences
| Year | Citations | |
|---|---|---|
1993 | 295 | |
1997 | 259 | |
1991 | 240 | |
1961 | 199 | |
1996 | 188 | |
1997 | 184 | |
1995 | 181 | |
1992 | 169 | |
1995 | 166 | |
1992 | 159 |
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