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.
Aldizkaria:
Food Research International

ISSN: 1873-7145,  0963-9969

Argitalpen urtea: 2018

Alea: 114

Orrialdeak: 140-150

Mota: Artikulua

DOI: 10.1016/J.FOODRES.2018.08.006 GOOGLE SCHOLAR
Datuen iturria: Scopus