✦ LIBER ✦

Influence of pig crossbreed on the composition, volatile compound content and flavour of dry cured ham

✍ Scribed by J.L. Berdagué; N. Bonnaud; S. Rousset; C. Touraille

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of curing salt content on lipid o

✍ Jiamei Wang; Guofeng Jin; Wangang Zhang; D.U. Ahn; Jianhao Zhang 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 220 KB

Sex and crossbreed effects on the charac

✍ P. Gou; L. Guerrero; J. Arnau 📂 Article 📅 1995 🏛 Elsevier Science 🌐 English ⚖ 850 KB

Generation of volatile flavour compounds

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

Reducing salt content of dry-cured ham:

✍ C Coutron-Gambotti; G Gandemer; S Rousset; O Maestrini; F Casabianca 📂 Article 📅 1999 🏛 Elsevier Science 🌐 English ⚖ 203 KB

Sulfuryl fluoride fumigation effects on

✍ R.K. Sekhon; M.W. Schilling; T.W. Phillips; M.J. Aikins; M.M. Hasan; W.B. Mikel 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 255 KB

Influence of crossbreed on the degradati

✍ Almudena Soriano Pérez; Antonia García Ruiz 📂 Article 📅 2003 🏛 Springer 🌐 English ⚖ 233 KB