The evolution of volatile compounds profile of "Toscano" dry-cured ham during ripening as revealed by SPME-GC-MS approach (Q30987750)
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| Language | Label | Description | Also known as |
|---|---|---|---|
| English | The evolution of volatile compounds profile of "Toscano" dry-cured ham during ripening as revealed by SPME-GC-MS approach |
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The evolution of volatile compounds profile of "Toscano" dry-cured ham during ripening as revealed by SPME-GC-MS approach (English)
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C Pugliese
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F Sirtori
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L Calamai
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O Franci
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1 September 2010
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45
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1056-1064
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Identifiers
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