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Dry cured Iberian ham non-volatile components as affected by the length of the curing process

✍ Scribed by Jorge Ruiz; Carmen Garcı́a; Marı́a del Carmen Dı́az; Ramón Cava; Juan Florencio Tejeda; Jesús Ventanas

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Volatile compounds of dry-cured Iberian

✍ Jorge Ruiz; Jesús Ventanas; Ramón Cava; Ana Andrés; Carmen Garcı́a 📂 Article 📅 1999 🏛 Elsevier Science 🌐 English ⚖ 171 KB

Non-Volatile Components Effects on Quali

✍ MÓNICA FLORES; M-CONCEPCION ARISTOY; ARTHUR M. SPANIER; FIDEL TOLDRÁ 📂 Article 📅 1997 🏛 Institute of Food Technologists 🌐 English ⚖ 206 KB

Effect of prefreezing hams on endogenous

✍ M. Flores; M.C. Aristoy; T. Antequera; J.M. Barat; F. Toldrá 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 235 KB

Generation of volatile flavour compounds

✍ María Pérez-Juan; Mónica Flores; Fidel Toldrá 📂 Article 📅 2005 🏛 Springer 🌐 English ⚖ 372 KB

Analysis of volatile molecules in Iberia

✍ Sonia Ventanas; Jesús Ventanas; Mario Estévez; Jorge Ruiz 📂 Article 📅 2010 🏛 Springer 🌐 English ⚖ 440 KB

Effect of the pig rearing system on the

✍ Sánchez del Pulgar, J.; Soukoulis, C.; Carrapiso, A.I.; Cappellin, L.; Granitto, 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 543 KB