Characterization of volatile compounds, physico-chemical and sensory characteristics of smoked dry-cured ham
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Title
Characterization of volatile compounds, physico-chemical and sensory characteristics of smoked dry-cured ham
Authors
Keywords
Aroma compounds, Chemical composition, Gas chromatography–mass spectrometry (GC–MS), Dry-cured ham, Solid-phase microextraction (SPME), Sensory analysis
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 53, Issue 11, Pages 4093-4105
Publisher
Springer Nature
Online
2016-12-03
DOI
10.1007/s13197-016-2418-2
References
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