Influence of compositional characteristics and high pressure processing on the volatile fraction of Iberian dry-cured ham after prolonged refrigerated storage - Concepedia

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Influence of compositional characteristics and high pressure processing on the volatile fraction of Iberian dry-cured ham after prolonged refrigerated storage

16

Citations

38

References

2018

Year

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

Innovative Food Science & Emerging Technologies

Meat PackagingHigh Pressure ProcessingIberian Dry-cured HamFood ProcessingVolatile FractionFood StorageFood TechnologyHealth Sciences

References

	Year	Citations

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