Influence of physicochemical characteristics and high pressure processing on the volatile fraction of Iberian dry-cured ham

Published 2017 View Full Article

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Title
Influence of physicochemical characteristics and high pressure processing on the volatile fraction of Iberian dry-cured ham
Authors
Keywords
Iberian ham, Volatile compound, Intramuscular fat, Salt, Water activity, High pressure processing
Journal
MEAT SCIENCE
Volume 131, Issue -, Pages 40-47
Publisher
Elsevier BV
Online
2017-04-26
DOI
10.1016/j.meatsci.2017.04.233

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