✦ LIBER ✦

Development of Volatile Compounds during the Manufacture of Dry-Cured “Lacón,” a Spanish Traditional Meat Product

✍ Scribed by Laura Purriños; Roberto Bermúdez; Daniel Franco; Javier Carballo; José M. Lorenzo

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Biogenic amine content during the manufa

✍ José M. Lorenzo; Sidonia Martínez; Inmaculada Franco; Javier Carballo 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 188 KB

Study of the lactic acid bacteria throug

✍ José M. Lorenzo; María C. García Fontán; Aida Cachaldora; Inmaculada Franco; Jav 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 173 KB

Biochemical characteristics of dry-cured

✍ José M. Lorenzo; María C. García Fontán; Inmaculada Franco; Javier Carballo 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 234 KB

Influence of the salting time on volatil

✍ Purriños, Laura; Franco, Daniel; Carballo, Javier; Lorenzo, José M. 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 337 KB

Compositional and degradative changes du

✍ José M Lorenzo; Bernardo Prieto; Javier Carballo; Inmaculada Franco 📂 Article 📅 2003 🏛 John Wiley and Sons 🌐 English ⚖ 175 KB

Effect of the inclusion of chestnut in t

✍ Lorenzo, José M.; Franco, Daniel; Carballo, Javier 📂 Article 📅 2014 🏛 Elsevier Science 🌐 English ⚖ 314 KB