(Q58477824)

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SENSORY CHARACTERISTICS OF SPANISH "SERRANO" DRY-CURED HAM

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title

SENSORY CHARACTERISTICS OF SPANISH "SERRANO" DRY-CURED HAM (English)

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author name string

MÓNICA FLORES

series ordinal

1

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DAPHNE A. INGRAM

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2

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KAREN L. BETT

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3

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FIDEL TOLDRÁ

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4

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ARTHUR M. SPANIER

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5

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publication date

September 1997

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published in

Journal of Sensory Studies

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volume

12

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issue

3

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page(s)

169-179

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cites work

Relations between compositional traits and sensory qualities of French dry-cured ham.

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reference URL

https://api.crossref.org/works/10.1111%2FJ.1745-459X.1997.TB00061.X

retrieved

21 January 2018

Pre-freezing Hams Affects Lipolysis during Dry-curing

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Crossref

reference URL

https://api.crossref.org/works/10.1111%2FJ.1745-459X.1997.TB00061.X

retrieved

21 January 2018

Muscle lipolysis phenomena in the processing of dry-cured ham

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stated in

Crossref

reference URL

https://api.crossref.org/works/10.1111%2FJ.1745-459X.1997.TB00061.X

retrieved

21 January 2018

Dry-cured ham flavour: enzymatic generation and process influence

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stated in

Crossref

reference URL

https://api.crossref.org/works/10.1111%2FJ.1745-459X.1997.TB00061.X

retrieved

21 January 2018

Identifiers

DOI

10.1111/J.1745-459X.1997.TB00061.X

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(Q58477824)

SENSORY CHARACTERISTICS OF SPANISH "SERRANO" DRY-CURED HAM

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