Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham

Ana I. Andres, Ramon Cava, Sonia Ventanas, Elena Muriel, Jorge Ruiz Carrascal

37 Citations (Scopus)

Original language	English
Journal	European Food Research and Technology
Volume	225
Issue number	5-6
Pages (from-to)	677-684
ISSN	1438-2377
DOIs	https://doi.org/10.1007/s00217-006-0465-z
Publication status	Published - 2007
Externally published	Yes

Keywords

@article{bd627c81c31447a3b1aec47732d4363f,

title = "Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham",

keywords = "sodium chloride, processing conditions, volatile compounds, SPME-DED, dry-cured ham",

author = "Andres, {Ana I.} and Ramon Cava and Sonia Ventanas and Elena Muriel and {Ruiz Carrascal}, Jorge",

year = "2007",

doi = "10.1007/s00217-006-0465-z",

language = "English",

volume = "225",

pages = "677--684",

journal = "European Food Research and Technology",

issn = "1438-2377",

publisher = "Springer",

number = "5-6",

}

TY - JOUR

T1 - Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham

AU - Andres, Ana I.

AU - Cava, Ramon

AU - Ventanas, Sonia

AU - Muriel, Elena

AU - Ruiz Carrascal, Jorge

PY - 2007

Y1 - 2007

KW - sodium chloride

KW - processing conditions

KW - volatile compounds

KW - SPME-DED

KW - dry-cured ham

U2 - 10.1007/s00217-006-0465-z

DO - 10.1007/s00217-006-0465-z

M3 - Journal article

SN - 1438-2377

VL - 225

SP - 677

EP - 684

JO - European Food Research and Technology

JF - European Food Research and Technology

IS - 5-6

ER -