Influence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storage - Concepedia

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Influence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storage

40

Citations

43

References

2016

Year

Nerea Martínez-Onandi, Ana Rivas-Cañedo, Antonia Picón, Manuel Núñez

Food ChemistryMeat PackagingVolatile CompoundsHigh Pressure ProcessingFood EngineeringFood ProcessingSerrano Dry-cured HamFood StorageFood TechnologyHealth Sciences

References

	Year	Citations

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