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Effects of phosphine and methyl bromide fumigation on the volatile flavor profile and sensory quality of dry cured ham

✍ Scribed by R.K. Sekhon; M.W. Schilling; T.W. Phillips; M.J. Aikins; M.M. Hasan; A. Corzo; W.B. Mikel

Book ID
116738060
Publisher
Elsevier Science
Year
2010
Tongue
English
Weight
261 KB
Volume
86
Category
Article
ISSN
0309-1740

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