Volatile compounds present in six types of dry-cured ham from south European countries
Year: 1998
Type: article
Source: Food Chemistry
Authors: E Sabio, M.C Vidal-Aragón, M.J Bernalte, J.L Gata
Institutions: Universidad de Extremadura, Government of Extremadura
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W2008204017