Volatile and amino acid profiling of dry cured hams from different swine breeds and processing methods. [electronic resource]
Producer: 20131017Description: 3927-47 p. digitalISSN:- 1420-3049
- Alcohols -- analysis
- Aldehydes -- analysis
- Amino Acids -- analysis
- Animals
- Breeding -- methods
- Chromatography, Gas
- Chromatography, High Pressure Liquid
- Esters -- analysis
- Food Handling -- methods
- France
- Furans -- analysis
- Hydrocarbons -- analysis
- Ketones -- analysis
- Meat Products -- analysis
- Odorants -- analysis
- Spain
- Sulfur Compounds -- analysis
- Swine
- Volatile Organic Compounds -- analysis
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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