Changes in volatile compounds of Parma ham during maturation (Q24817256)

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16 January 2020

title

Changes in volatile compounds of Parma ham during maturation (English)

1 reference

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16 January 2020

0 references

L Bolzoni

1 reference

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16 January 2020

G Barbieri

series ordinal

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16 January 2020

R Virgili

series ordinal

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16 January 2020

language of work or name

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1 July 1996

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16 January 2020

2 references

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16 January 2020

volume

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16 January 2020

issue

3-4

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16 January 2020

page(s)

301-310

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Flavor compounds of dry-cured ham

16 January 2020

cites work

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2896%2900002-2

7 January 2021

Influence of pig crossbreed on the composition, volatile compound content and flavour of dry cured ham

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2896%2900002-2

7 January 2021

Relations between compositional traits and sensory qualities of French dry-cured ham.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2896%2900002-2

7 January 2021

Sensory Property Relationships to Chemical Data of Italian-type Dry-cured Ham

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2896%2900002-2

7 January 2021

Volatile compounds of dry hams from Iberian pigs

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2896%2900002-2

7 January 2021

Relationship between cathepsin B activity and compositional parameters in dry-cured hams of normal and defective texture

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2896%2900002-2

7 January 2021

Examination of cathepsins B, D, H and L activities in dry-cured hams

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2896%2900002-2

7 January 2021

Quality control in the meat industry by multivariate statistics. The case of raw ham

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2896%2900002-2

7 January 2021

10.1016/S0309-1740(96)00002-2

Identifiers

DOI

1 reference

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16 January 2020

1 reference

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