Time-related changes in volatile compounds of lean tissue during processing of French dry-cured ham
Version of Record online: 19 SEP 2006
Copyright © 1993 John Wiley & Sons, Ltd
Journal of the Science of Food and Agriculture
Volume 63, Issue 1, pages 69–75, 1993
How to Cite
Buscailhon, S., Berdagué, J. L. and Monin, G. (1993), Time-related changes in volatile compounds of lean tissue during processing of French dry-cured ham. J. Sci. Food Agric., 63: 69–75. doi: 10.1002/jsfa.2740630112
- Issue online: 19 SEP 2006
- Version of Record online: 19 SEP 2006
- Manuscript Accepted: 23 JUN 1993
- Manuscript Revised: 12 MAY 1993
- Manuscript Received: 23 DEC 1992
- INRA and Company Luissier
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