Correlations of Sensory and Volatile Compounds of Spanish “Serrano” Dry-Cured Ham as a Function of Two Processing Times

✍ Scribed by Flores, Mónica; Grimm, Casey C.; Toldrá, Fidel; Spanier, Arthur M.

• Book ID: 120550917
• Publisher: American Chemical Society
• Year: 1997
• Tongue: English
• Weight: 231 KB
• Volume: 45
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf960862c