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
- Pérez-Santaescolástica, C.
- Carballo, J.
- Fulladosa, E.
- Garcia-Perez José, V.
- Benedito, J.
- Lorenzo, J.M.
ISSN: 1873-7145, 0963-9969
Año de publicación: 2018
Volumen: 114
Páginas: 140-150
Tipo: Artículo