Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham
- Pérez-Santaescolástica, C.
- Carballo, J.
- Fulladosa, E.
- Munekata, P.E.S.
- Bastianello Campagnol, P.C.
- Gómez, B.
- Lorenzo, J.M.
ISSN: 1873-7145, 0963-9969
Datum der Publikation: 2019
Ausgabe: 116
Seiten: 49-56
Art: Artikel