Pérez-Palacios, Trinidad <br/><br/>
Influence of pre-cure freezing on the profile of volatile compounds during the processing of Iberian hams.  [electronic resource] 

 -  Journal of the science of food and agriculture  Apr 2010 
 - 882-90 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1097-0010 
<br/><br/><label>Standard No.: </label>10.1002/jsfa.3899  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Aldehydes--analysis<br/>Animals<br/>Butylene Glycols--analysis<br/>Food Handling--methods<br/>Food Preservation--methods<br/>Freezing<br/>Gas Chromatography-Mass Spectrometry<br/>Heptanol--analogs & derivatives<br/>Meat--analysis<br/>Pentanols--analysis<br/>Refrigeration<br/>Solid Phase Microextraction<br/>Spain<br/>Swine<br/>Volatile Organic Compounds--analysis