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Volumn 104, Issue 3, 2007, Pages 1030-1039

A study of volatile flavour substances in Dalmatian traditional smoked ham: Impact of dry-curing and frying

Author keywords

Fried ham; Nitrogen purge and trap distillation (NPSD); Prosciutto; Simultaneous distillation extraction (SDE); Smoked ham; Solvent extraction (SE); Volatiles

Indexed keywords

ALDEHYDE; PYRAZINE;

EID: 34248587432     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.01.013     Document Type: Article
Times cited : (47)

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