Influence of pre-cure freezing on the profile of volatile compounds during the processing of Iberian hams

Trinidad Perez-Palacios; Jorge Ruiz Carrascal; Diana Martin; Raul Grau; Teresa Antequera

doi:10.1002/jsfa.3899

Influence of pre-cure freezing on the profile of volatile compounds during the processing of Iberian hams

Trinidad Perez-Palacios, Jorge Ruiz Carrascal, Diana Martin, Raul Grau, Teresa Antequera

14 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Journal of the Science of Food and Agriculture
Vol/bind	90
Udgave nummer	5
Sider (fra-til)	882-890
ISSN	0022-5142
DOI	https://doi.org/10.1002/jsfa.3899
Status	Udgivet - 15 apr. 2010
Udgivet eksternt	Ja

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10.1002/jsfa.3899

Citationsformater

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title = "Influence of pre-cure freezing on the profile of volatile compounds during the processing of Iberian hams",

keywords = "pre-cure freezing, volatile compounds, Iberian ham, processing",

author = "Trinidad Perez-Palacios and {Ruiz Carrascal}, Jorge and Diana Martin and Raul Grau and Teresa Antequera",

year = "2010",

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doi = "10.1002/jsfa.3899",

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T1 - Influence of pre-cure freezing on the profile of volatile compounds during the processing of Iberian hams

AU - Perez-Palacios, Trinidad

AU - Ruiz Carrascal, Jorge

AU - Martin, Diana

AU - Grau, Raul

AU - Antequera, Teresa

PY - 2010/4/15

Y1 - 2010/4/15

KW - pre-cure freezing

KW - volatile compounds

KW - Iberian ham

KW - processing

U2 - 10.1002/jsfa.3899

DO - 10.1002/jsfa.3899

M3 - Journal article

C2 - 20355126

SN - 0022-5142

VL - 90

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JO - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

IS - 5

ER -

Influence of pre-cure freezing on the profile of volatile compounds during the processing of Iberian hams

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