Effect of the Inclusion of Chestnut in the Finishing Diet on Volatile Compounds of Dry-Cured Ham from Celta Pig Breed

Authors

Keywords

Journal

Volume 12, Issue 11, Pages 2002-2012

Publisher

Elsevier BV

Online

2013-11-22

DOI

10.1016/s2095-3119(13)60638-3

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