Relationship between sensory attributes and volatile compounds qualifying dry-cured hams

Meat Science

Volumn 80, Issue 2, 2008, Pages 315-325

  García González, Diego L ^a   Tena, Noelia ^a   Aparicio Ruiz, Ramón ^a   Morales, Maria T ^b  

^a INSTITUTO DE LA GRASA   (Spain)

^b UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Chemometrics; Dry cured hams; Flavour; Sensory assessment; Volatiles

Indexed keywords

EID: 49649109718     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.12.015     Document Type: Article

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