Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process

Meat Science

Volumn 52, Issue 1, 1999, Pages 19-27

  Ruiz, Jorge ^a   Ventanas, Jesús ^a   Cava, Ramón ^a   Andrés, Ana ^a   García, Carmen ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

2 and 3 methyl butanal; Dry cured Iberian ham; Flavour; Ripening time; Volatiles

Indexed keywords

EID: 0033429752     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(98)00144-2     Document Type: Article

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