Work

Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process

Year: 1999

Type: article

Source: Meat Science

DOI: 10.1016/s0309-1740(98)00144-2

Authors: Jorge Ruiz, Jesús Ventanas, Ramón Cava, Ana Andrés, Carmen Garcı́a

Institution: Universidad de Extremadura

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2018483332

FWCI: 10.86

Cites: 51

Cited by: 253

Related to: 10