Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham

Author: Andres Ana   Cava Ramon   Ventanas Sonia   Muriel Elena   Ruiz Jorge  

Publisher: Springer Publishing Company

ISSN: 1438-2377

Source: European Food Research and Technology A, Vol.225, Iss.5-6, 2007-09, pp. : 677-684

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