Characterization of French and Spanish dry-cured hams: influence of the volatiles from the muscles and the subcutaneous fat quantified by SPME-GC
- 10 December 2004
- journal article
- Published by Elsevier in Meat Science
- Vol. 69 (4) , 635-645
- https://doi.org/10.1016/j.meatsci.2004.10.015
Abstract
No abstract availableKeywords
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