Loading...
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...
Na minha lista:
| Udgivet i: | Animals (Basel) |
|---|---|
| Main Authors: | , , , , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI
2020
|
| Fag: | |
| Online adgang: | 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 |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|