Dry cured Iberian ham non-volatile components as affected by the length of the curing process

Jorge Ruiz Carrascal, C Garcia, MD Diaz, R Cava, JF Tejeda, J Ventanas

60 Citations (Scopus)

Original language	English
Journal	Food Research International
Volume	32
Issue number	9
Pages (from-to)	643-651
ISSN	0963-9969
Publication status	Published - 1999

Keywords

@article{1e7cce1f62bc45a4be359667caeb2e0a,

title = "Dry cured Iberian ham non-volatile components as affected by the length of the curing process",

keywords = "dry-cured ham, free amino acids, peptides, ripening time, taste, PLS, 2-and 3-methylbutanal",

author = "{Ruiz Carrascal}, Jorge and C Garcia and MD Diaz and R Cava and JF Tejeda and J Ventanas",

year = "1999",

language = "English",

volume = "32",

pages = "643--651",

journal = "Food Research International",

issn = "0963-9969",

publisher = "Pergamon Press",

number = "9",

}

TY - JOUR

T1 - Dry cured Iberian ham non-volatile components as affected by the length of the curing process

AU - Ruiz Carrascal, Jorge

AU - Garcia, C

AU - Diaz, MD

AU - Cava, R

AU - Tejeda, JF

AU - Ventanas, J

PY - 1999

Y1 - 1999

KW - dry-cured ham

KW - free amino acids

KW - peptides

KW - ripening time

KW - taste

KW - PLS

KW - 2-and 3-methylbutanal

M3 - Journal article

SN - 0963-9969

VL - 32

SP - 643

EP - 651

JO - Food Research International

JF - Food Research International

IS - 9

ER -