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 ; estudio de los alcoholes y ésteres volátiles de la grasa subcutánea durante la maduración del jamón ibérico. una herramienta para predecir el tiempo de curación

HIGHLIGHTS

• who: M. Narváez-Rivas and collaborators from the CtraUtrera, Spain have published the paper: 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 ; Estudio de los alcoholes y ésteres volátiles de la grasa subcutánea durante la maduración del jamón ibérico. Una herramienta para predecir el tiempo de curación, in the Journal: (JOURNAL)
• how: The data were examined using the statistical package STATISTICA 8.0 from Statsoft (Tulsa OK USA).

SUMMARY . . .

 

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