Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis
Petričević, Sandra, Marušić Radovčić, Nives, Lukić, Katarina, Listeš, Eddy, Medić, HelgaVolume:
137
Langue:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2017.12.001
Date:
March, 2018
Fichier:
PDF, 532 KB
english, 2018