✦ LIBER ✦

STUDIES ON AROMA OF CURED HAM

✍ Scribed by E. G. PIOTROWSKI; LAURA L. ZAIKA; A. E. WASSERMAN

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

SALT CONTENT OF CURED HAM

✍ R. C. MILLER; P. T. ZIEGLER 📂 Article 📅 1939 🏛 Institute of Food Technologists 🌐 English ⚖ 496 KB

Effects of Irradiation on Properties of

✍ T.A. Houser; J.G. Sebranek; S.M. Lonergan 📂 Article 📅 2003 🏛 Institute of Food Technologists 🌐 English ⚖ 100 KB

Aroma Components of American Country Ham

✍ H. Song; K.R. Cadwallader 📂 Article 📅 2007 🏛 Institute of Food Technologists 🌐 English ⚖ 515 KB

Studies on the antioxidative activity of

✍ Christina E. Adamsen; Mette L. Hansen; Jens K. S. Møller; Leif H. Skibsted 📂 Article 📅 2003 🏛 Springer 🌐 English ⚖ 234 KB

Volatile components of dry cured Iberian

✍ C. Garcia; J.J. Berdagué; T. Antequera; C. López-Bote; J.J. Córdoba; J. Ventanas 📂 Article 📅 1991 🏛 Elsevier Science 🌐 English ⚖ 432 KB

SENSORY CHARACTERISTICS OF SPANISH “SERR

✍ MÓNICA FLORES; DAPHNE A. INGRAM; KAREN L. BETT; FIDEL TOLDRÁ; ARTHUR M. SPANIER 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 501 KB