Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile

1. Pérez-Santaescolástica, C.
2. Carballo, J.
3. Fulladosa, E.
4. Garcia-Perez José, V.
5. Benedito, J.
6. Lorenzo, J.M.