Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham

Ana I. Andres, Ramon Cava, Sonia Ventanas, Elena Muriel, Jorge Ruiz Carrascal

Research output: Contribution to journalJournal articleResearchpeer-review

44 Citations (Scopus)
Original languageEnglish
JournalEuropean Food Research and Technology
Volume225
Issue number5-6
Pages (from-to)677-684
ISSN1438-2377
DOIs
Publication statusPublished - 2007
Externally publishedYes

Keywords

  • sodium chloride
  • processing conditions
  • volatile compounds
  • SPME-DED
  • dry-cured ham

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