Evolution of volatile compounds during dry-cured deer loin processing

  1. Vargas-Ramella, M.
  2. Munekata, P.E.S.
  3. Pateiro, M.
  4. Franco, D.
  5. Lorenzo, J.M.
  6. Domínguez, R.
Journal:
International Journal of Food Science and Technology

ISSN: 1365-2621,  0950-5423

Year of publication: 2021

Volume: 56

Issue: 12

Pages: 6204-6213

Type: Article

DOI: 10.1111/IJFS.15255 GOOGLE SCHOLAR lock_openOpen access editor
Data source: Scopus