[Development of flavour and quality of Iberian cured ham, 1: Studies of volatile compounds on first stages of processing: salted, post-salted and drying] | Desarrollo del aroma y calidad del jamón ibérico, 1: Estudios de los compuestos volátiles en las primeras etapas de procesado: salado, post-salado y secadero
2002
Jurado, A. | García, C. | Timón, M.L. | Carrapiso, A.I. | Ventanas, J.
AGROVOC Keywords
Bibliographic information
Pagination
pp. 49-53
Other Subjects
Tecnicas analiticas; Jamon; Compuesto volatil; Espana; Echantillonnage; Raza iberica; Compose volatil
Language
Spanish; Castilian
Note
8 gráf.; 7 ref.
2002-08-15
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