Correlations of Sensory and Volatile Compounds of Spanish “Serrano” Dry-Cured Ham as a Function of Two Processing Times
- 1 June 1997
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (6) , 2178-2186
- https://doi.org/10.1021/jf960862c
Abstract
No abstract availableKeywords
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