Influence of pre-cure freezing on the profile of volatile compounds during the processing of Iberian hams. [electronic resource]
Producer: 20100629Description: 882-90 p. digitalISSN:- 1097-0010
- Aldehydes -- analysis
- Animals
- Butylene Glycols -- analysis
- Food Handling -- methods
- Food Preservation -- methods
- Freezing
- Gas Chromatography-Mass Spectrometry
- Heptanol -- analogs & derivatives
- Meat -- analysis
- Pentanols -- analysis
- Refrigeration
- Solid Phase Microextraction
- Spain
- Swine
- Volatile Organic Compounds -- analysis
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Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't
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