✦ LIBER ✦

Volatile Chemical Compounds in Dry-Cured Hams

✍ Scribed by HERBERT W. OCKERMAN; THOMAS N. BLUMER; H. BRADFORD CRAIG

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

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

Bind, Sensory and Chemical Properties of

✍ C.J. HARMON; W.J. MEANS; J.D. KEMP 📂 Article 📅 1992 🏛 Institute of Food Technologists 🌐 English ⚖ 505 KB

Generation of volatile flavour compounds

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

Protein extractability in dry-cured ham

✍ Fidel Toldrá; M.-Carmen Miralles; José Flores 📂 Article 📅 1992 🏛 Elsevier Science 🌐 English ⚖ 387 KB

Optimisation of solid phase microextract

✍ María Pia Gianelli; Mónica Flores; Fidel Toldrá 📂 Article 📅 2002 🏛 John Wiley and Sons 🌐 English ⚖ 127 KB 👁 1 views

Time-related changes in volatile compoun

✍ Solange Buscailhon; J. L. Berdagué; G. Monin 📂 Article 📅 1993 🏛 John Wiley and Sons 🌐 English ⚖ 621 KB