Influence of physicochemical characteristics and high pressure processing on the volatile fraction of Iberian dry-cured ham - Concepedia

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Influence of physicochemical characteristics and high pressure processing on the volatile fraction of Iberian dry-cured ham

64

Citations

42

References

2017

Year

Nerea Martínez-Onandi, Ana Rivas-Cañedo, Marta Ávila, Sonia Garde, Manuel Núñez, Antonia Picón

Food ChemistryFood PhysicFood AnalysisHigh Pressure ProcessingIberian Dry-cured HamFood ProcessingVolatile FractionFood TechnologyHealth Sciences

References

	Year	Citations

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