Volatile compounds on the surface and within Iberian dry-cured loin
✍ Scribed by Elena Muriel; Teresa Antequera; Maria Jesus Petrón; Diana Martín; Jorge Ruiz
- Book ID
- 105898882
- Publisher
- Springer
- Year
- 2004
- Tongue
- English
- Weight
- 171 KB
- Volume
- 219
- Category
- Article
- ISSN
- 0044-3026
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## Abstract **BACKGROUND:** This work was designed to study the effect of pre‐cure freezing of raw thighs from Iberian pigs on the profile of volatile compounds during the processing of hams. **RESULTS:** Generation of volatile compounds during Iberian ham processing was similar in both pre‐cure f
## Abstract The volatile compounds profile is an important feature for the characterization of dry‐cured hams. Some minor typical Italian products, such as ‘Toscano’ ham, have been poorly studied in regards to their composition of volatile compounds. In this article, we studied the evolution of the