Odor-active compounds of dry-cured meat: Italian-type salami and Parma ham

ACS Symposium Series

Volumn 794, Issue , 2001, Pages 9-20

  Blank, I ^a   Devaud, S ^a   Fay, L B ^a   Cerny, C ^a   Steiner, M ^a   Zurbriggen, B ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0042850510     PISSN: 00976156     EISSN: None     Source Type: Book Series    
DOI: 10.1021/bk-2001-0794.ch002     Document Type: Article

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