Evolution of volatile compounds and physical, chemical and sensory characteristics of Toscano PDO ham from fresh to dry-cured product

Object Details

• Location: Deutsche Nationalbibliothek Frankfurt am Main
• ISSN: 1438-2385
• Extent: Online-Ressource
• Language: Englisch
• Notes: online resource.

References and Relationships

• Bibliographic citation: Evolution of volatile compounds and physical, chemical and sensory characteristics of Toscano PDO ham from fresh to dry-cured product ; volume:246 ; number:3 ; day:28 ; month:11 ; year:2019 ; pages:409-424 ; date:3.2020 ; European food research and technology ; 246, Heft 3 (28.11.2019), 409-424, 3.2020

Contributors, Places and Time

• Creator: Sirtori, Francesco ; Dimauro, Corrado ; Bozzi, Riccardo ; Aquilani, Chiara ; Franci, Oreste ; Calamai, Luca ; Pezzati, Antonio ; Pugliese, Carolina
• Contributor: SpringerLink (Online service)

Further information

• DOI: 10.1007/s00217-019-03410-0
• URN: urn:nbn:de:101:1-2020050912374677954131
• Rights: Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
• Last update: 14.08.2025, 11:02 AM CEST