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Volumn 82, Issue 2, 2009, Pages 162-169

Volatile compounds in dry-cured Serrano ham subjected to high pressure processing. Effect of the packaging material

Author keywords

Dry cured Serrano ham; High pressure processing; Packaging material; Volatile compounds

Indexed keywords


EID: 62349134777     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.01.006     Document Type: Article
Times cited : (40)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.