Volatile compounds in high-pressure-treated dry-cured ham: A review
Antonia Picón, Manuel Núñez
Topics & Concepts
OdorAromaFood sciencePascalizationFood spoilageShelf lifeChemistryMicroorganismHigh pressureBacteriaBiologyOrganic chemistryEngineeringEngineering physicsGeneticsMeat and Animal Product QualityMicrobial Inactivation MethodsAdvanced Chemical Sensor Technologies