Volatile compounds of dry hams from Iberian pigs
- 1 January 1992
- journal article
- Published by Elsevier in Meat Science
- Vol. 31 (3) , 267-277
- https://doi.org/10.1016/0309-1740(92)90057-b
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- Volatile components of dry cured Iberian hamFood Chemistry, 1991
- Characterization of green hams from Iberian pigs by fast analysis of subcutaneous fatMeat Science, 1988
- Chemistry of free radical and singlet oxidation of lipidsProgress in Lipid Research, 1984
- The role of triglycerides and phospholipids in the aroma of cooked beefJournal of the Science of Food and Agriculture, 1983
- A comparison of the flavour volatiles from cooked beef and pork meat systemsJournal of the Science of Food and Agriculture, 1982
- PRELIMINARY IDENTIFICATION OF VOLATILE FLAVOR COMPOUNDS IN THE NEUTRAL FRACTION OF ROAST BEEFJournal of Food Science, 1979
- A comparison of the chemical composition of boiled and roasted aromas of heated beefJournal of Agricultural and Food Chemistry, 1977
- Composition of Bovine Muscle Lipids at Various Carcass LocationsJournal of Food Science, 1968
- Odour thresholds of some organic compounds associated with food flavoursJournal of the Science of Food and Agriculture, 1963
- Fatty Acid Composition of Meat Tissue LipidsJournal of Food Science, 1961