Study of volatile alcohols and esters from the subcutaneous fat during ripening of Iberian dry-cured ham. A tool for predicting the dry-curing tim

14 Páginas; 4 Tablas; 5 Figuras

Bibliographic Details
Authors:	Narváez-Rivas, Mónica, Gallardo, E., León Camacho, Manuel
Format:	article
Status:	Published version
Publication Date:	2016
Country:	España
Institution:	Consejo Superior de Investigaciones Científicas (CSIC)
Repository:	DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:	oai:digital.csic.es:10261/145643
Online Access:	http://hdl.handle.net/10261/145643
Access Level:	Open access
Keyword:	Iberian ham Patter recognitions Purge and Trap Ripening Volatile alcohols Volatile esters Alcoholes volátiles Ésteres volátiles Jamón ibérico Depuración Purga y trampa Reconocimiento de patrones

Description
Summary:	14 Páginas; 4 Tablas; 5 Figuras