A tentative characterization of white dry-cured hams from Teruel (Spain) by SPME-GC

Food Chemistry

Volumn 97, Issue 4, 2006, Pages 621-630

  Luna, Guadalupe ^a   Aparicio, Ramón ^a   García González, Diego L ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Chemometrics; Dry cured hams; Iberian hams; Volatiles; White hams

Indexed keywords

ACETONE; BUTANOL; HEXANAL; ISOPENTYL ALCOHOL; LIMONENE; VOLATILE AGENT;

ARTICLE; CONTROLLED STUDY; GEOGRAPHIC DISTRIBUTION; MEAT; MEAT INDUSTRY; NONHUMAN; SEMITENDINOUS MUSCLE; SOLID PHASE MICROEXTRACTION; SPAIN; SUBCUTANEOUS FAT;

EID: 31844456189     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.05.039     Document Type: Article

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