Old Web
English
Sign In
Acemap
>
Paper
>
Volatile compounds of Istrian dry-cured ham in different ripening periods.
Volatile compounds of Istrian dry-cured ham in different ripening periods.
2010
Marina Krvavica
I. Babic
I. Cvitkovic
Jelena Đugum
Miljenko Konjačić
Keywords:
Food composition data
Curing (food preservation)
Food quality
Food science
Food preservation
Chemistry
Ripening
dry cured
Correction
Source
Cite
Save
Machine Reading By IdeaReader
0
References
0
Citations
NaN
KQI
[]