Effects of phosphine and methyl bromide fumigation on the volatile flavor profile and sensory quality of dry cured ham - Concepedia

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Effects of phosphine and methyl bromide fumigation on the volatile flavor profile and sensory quality of dry cured ham

26

Citations

25

References

2010

Year

R.K. Sekhon, M. Wes Schilling, Thomas W. Phillips, Michael J. Aikins, Md. Mahbub Hasan, A. Corzo, W.B. Mikel

Food ChemistryHealth SciencesFood AnalysisVolatile Flavor ProfileSensory ScienceFood QualityFood TechnologyFood SafetySensory QualityMethyl Bromide Fumigation

References

	Year	Citations

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