Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis

Published 2018 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 137, Issue -, Pages 217-227
Publisher
Elsevier BV
Online
2017-12-06
DOI
10.1016/j.meatsci.2017.12.001

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.