Dry cured iberian ham non-volatile components as affected by the length of the curing process

Food Research International

Volumn 32, Issue 9, 1999, Pages 643-651

  Ruiz, Jorge ^a   García, Carmen ^a   Carmen Díaz, María Del ^b   Cava, Ramón ^a   Florencio Tejeda, Juan ^c   Ventanas, Jesús ^a  

^a Fac Vet Univ Extremadura Av U   (Spain)

^b Bromatologia Higiene Los Alimentos   (Spain)

^c UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

2 and 3 Methylbutanal; Dry cured ham; Free amino acids; Peptides; PLS; Ripening time; Taste

Indexed keywords

AMINO ACID; BITTERNESS; CURED MEAT; FLAVOR; FOOD PROCESSING; HAM; PEPTIDE; REGRESSION ANALYSIS; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SALINITY;

EID: 0033379745     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(99)00142-8     Document Type: Article

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