Wikidata

(Q58477799)

English

Correlations of Sensory and Volatile Compounds of Spanish “Serrano” Dry-Cured Ham as a Function of Two Processing Times

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Statements

title
Correlations of Sensory and Volatile Compounds of Spanish “Serrano” Dry-Cured Ham as a Function of Two Processing Times (English)
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author name string
Mónica Flores
series ordinal
1
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Casey C. Grimm
series ordinal
2
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Fidel Toldrá
series ordinal
3
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Arthur M. Spanier
series ordinal
4
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publication date
June 1997
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volume
45
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issue
6
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page(s)
2178-2186
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Identifiers

DOI
10.1021/JF960862C
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