A tentative characterization of volatile compounds from Iberian dry-cured ham according to different anatomical locations. A detailed study

Grasas y Aceites

Volumn 61, Issue 4, 2010, Pages 369-377

  Narváez Rivas, Mónica ^a   Gallardo, Emerenciana ^a   Ríos, José Julián ^a   León Camacho, Manuel ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Adipose tissue; GC MS; Iberian drycured ham; Muscle; Purge and trap; Volatile compounds

Indexed keywords

ADIPOSE TISSUE; DRY-CURED HAM; GC-MS; PURGE AND TRAP; VOLATILE COMPOUNDS;

CURING; DRYING; GAS CHROMATOGRAPHY; MEATS; MUSCLE;

VOLATILE ORGANIC COMPOUNDS;

EID: 77957723219     PISSN: 00173495     EISSN: 19884214     Source Type: Journal    
DOI: 10.3989/gya.020910     Document Type: Article

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