Effect of ripening time and rearing system on amino acid-related flavour compounds of Iberian ham

Meat Science

Volumn 75, Issue 4, 2007, Pages 585-594

  Jurado, Ángela ^a   García, Carmen ^a   Timón, María L ^a   Carrapiso, Ana I ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Flavour; Free amino acids; Iberian ham; Rearing system; Ripening time; Strecker and Maillard compounds

Indexed keywords

SUIDAE;

EID: 33846517633     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.09.006     Document Type: Article

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