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Chemical changes in volatile aldehydes and ketones from subcutaneous fat during ripening of Iberian dry-cured ham. Prediction of the curing time

✍ Scribed by Narváez-Rivas, Mónica; Gallardo, Emerenciana; León-Camacho, Manuel

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Changes in polar and non-polar lipid fra

✍ Narváez-Rivas, Mónica; Gallardo, Emerenciana; León-Camacho, Manuel 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 481 KB

Changes in the Fatty Acid and Triacylgly

✍ Narváez-Rivas, Mónica; Vicario, Isabel M.; Constante, E. Graciani; León-Camac 📂 Article 📅 2008 🏛 American Chemical Society 🌐 English ⚖ 448 KB

Changes in the Concentrations of Free Fa

✍ Narváez-Rivas, Mónica; Vicario, Isabel M.; Constante, E. Graciani; León-Camacho, 📂 Article 📅 2007 🏛 American Chemical Society 🌐 English ⚖ 198 KB