Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process

Jorge Ruiz Carrascal, J Ventanas, R Cava, A Andres, C Garcia

206 Citations (Scopus)

Keywords

@article{65ae1c5ceeb848c8baeb51c73a47dac5,

title = "Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process",

keywords = "dry-cured Iberian ham, volatiles, flavour, ripening time, 2- and 3-methyl butanal",

author = "{Ruiz Carrascal}, Jorge and J Ventanas and R Cava and A Andres and C Garcia",

year = "1999",

month = may,

language = "English",

volume = "52",

pages = "19--27",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

number = "1",

}

TY - JOUR

T1 - Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process

AU - Ruiz Carrascal, Jorge

AU - Ventanas, J

AU - Cava, R

AU - Andres, A

AU - Garcia, C

PY - 1999/5

Y1 - 1999/5

KW - dry-cured Iberian ham

KW - volatiles

KW - flavour

KW - ripening time

KW - 2- and 3-methyl butanal

M3 - Journal article

SN - 0309-1740

VL - 52

SP - 19

EP - 27

JO - Meat Science

JF - Meat Science

IS - 1

ER -