Study of volatile alcohols and esters from the subcutaneous fat during ripening of Iberian dry-cured ham. A tool for predicting the dry-curing time
Variations in the amounts of volatile alcohols and esters from subcutaneous fat have been assessed during the dry-curing process (1022 days) of Iberian ham according to a purge and trap-gas chromatography-mass spectroscopy method, using the same hams throughout the process. During processing time, t...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2016-12-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1632 |