Changes in flavor compounds of dry-cured Chinese Jinhua ham during processing

Meat Science

Volumn 71, Issue 2, 2005, Pages 291-299

  Huan, Yanjun ^a   Zhou, Guanghong ^a   Zhao, Gaiming ^a   Xu, Xinglian ^a   Peng, Zengqi ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Dry cured ham; Flavor compounds; Jinhua ham

Indexed keywords

SUS SCROFA;

EID: 22944491749     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.03.025     Document Type: Article

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