Volatile profiles of dry-cured meat products from three different Iberian x Duroc genotypes

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 5, 2007, Pages 1923-1931

  Ramírez, Rosario ^a   Cava, Ramón ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Dry cured ham; Dry cured loin; Duroc; Iberian; SPME; Volatile

Indexed keywords

ALLIUM SATIVUM; ANIMALIA; ORIGANUM; SUIDAE;

EID: 33947576662     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf062810l     Document Type: Article

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