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Characterization of Subcutaneous Fat of Toscano Dry-Cured Ham and Identification of Processing Stage by Multivariate Analysis Approach Based on Volatile Profile
SIMPLE SUMMARY: Dry-cured ham has a characteristic flavor that originates from biochemical reactions during processing and seasoning of hams. In the case of Toscano dry-cured ham, the Protected Designation of Origin (PDO) states the minimum seasoning length in 12 months, but seasoning can be extende...
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| Publicado no: | Animals (Basel) |
|---|---|
| Main Authors: | , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7824319/ https://ncbi.nlm.nih.gov/pubmed/33374799 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ani11010013 |
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